Tortellini with Spinach Filling and Kidney Beans
Ingredients
- For the dough
- 350 grams Durum wheat (substitute flour Type 405)
- 2 eggs
- 1 Tbsp olive oil
- salt
- For the filling
- 500 grams Spinach
- 150 grams Ricotta cheese
- 80 grams Grana Padano or Parmesan (freshly grated)
- 2 eggs
- Nutmeg (freshly grated)
- salt
- peppers (freshly ground)
- 1 can Kidney beans (400 g)
- 2 scallions (finely diced)
- 1 Tbsp butter
Preparation steps
For the filling: Rinse and clean the spinach. Boil in salted water for 5 minutes, drain well and squeeze. Put the soft spinach in a bowl and press with 2 forks until creamy. Squeeze again. Mix the ricotta with the spinach. Season well with salt, pepper and nutmeg. Add the parmesan and stir in egg.
For the dough: Mix the flour with the egg, 80 ml of water, olive oil and 1 teaspoon of salt in a bowl. Knead into a smooth dough. Form a ball, wrap in a kitchen towel and let rest for a good 30 minutes at room temperature. Roll out the dough into very thin sheets on a floured surface or using a pasta machine. Cut out 6 cm (approximately 2 inches) diameter circles. For best results, take a glass, place it on the sheet of dough and cut around it. Add the filling on each circle. Fold the circles into crescents and press the edges well. Grasp the tortellini dumplings at each of the two ends and gently pull. Merge both ends with your thumb and squeeze well. Let rest on a floured kitchen towel for 1-2 hours.
Cook for 4 minutes in salted water and drain. Rinse the beans under cold running water and drain. Melt the butter in a large frying pan and gently sauté the scallions. Fry the beans for 1-2 minutes, add the tortellini and toss briefly. Serve immediately. Season with pepper and grated parmesan. Accompany with a glass of white wine and a green salad.
