Tortellini with Spinach Filling and Kidney Beans

Ingredients

• 350 g durum wheat flour (or Type 405 flour)
• 2 Eggs
• 1 EL olive oil
• Salt
• 500 g spinach
• 150 g ricotta
• 80 g Grana Padano or Parmesan (freshly grated)
• 2 Eggs
• Nutmeg (freshly grated)
• Salt
• Pepper (freshly ground)
• 1 can kidney beans (400 g)
• 2 spring onions (finely chopped)
• 1 EL Butter

Instructions

1. 1.

   Wash and trim the spinach, then blanch in boiling salted water for 5 minutes. Drain well and squeeze out excess moisture. Place the soft spinach in a bowl and mash with two forks until creamy, then squeeze again to remove more liquid. Mix the ricotta with the spinach. Season heavily with salt, pepper, and nutmeg, then fold in the Grana and eggs.

2. 2.

   For the pasta dough, combine flour with eggs, 80 ml water, olive oil, and 1 tsp salt in a bowl and knead into a smooth, supple dough. Shape into a ball, wrap in kitchen cloth, and let rest at room temperature for about 30 minutes. Roll out the dough as thinly as possible on a floured surface or with a pasta machine. Cut circles (6 cm diameter) from the sheets using a glass or a round cutter. Place a hazelnut-sized mound of filling on each circle. Fold the circles into half-moons, press edges firmly together, and gently pull the two pointed ends slightly to form the classic shape. Touch the tips and fold them over with a thumb, then press well to seal. Let the tortellini rest on a floured cloth for 1–2 hours.

3. 3.

   Cook in plenty of salted water for 4 minutes, then drain. Rinse the beans under running cold water and drain. Melt butter in a large pan over low heat and sauté the spring onions until translucent. Add the beans and cook for 1–2 minutes, then add the tortellini and toss briefly to combine. Serve immediately on plates, sprinkled with pepper and grated Grana or Parmesan. Pair with a glass of white wine and a green salad.