Pasta parcels with ricotta and tomato filling and white bean ragout

Ingredients for 6 servings:

• 300 g semolina (fine Italian pasta semolina) or alternatively wheat flour or wholemeal spelt flour
• ½ tsp salt
• 3 eggs
• 1 tbsp olive oil
• n. B. water
• 3 tbsp pine nuts
• 30 g Parmesan cheese (more if desired)
• 6 tomatoes, dried and marinated in olive oil
• 150 g ricotta
• 3 tbsp butter, soft
• n. B. Pfeffer
• Allspice
• possibly chili powder
• 125 ml white wine
• 200 g beans, white, from the jar, or equivalent amount dried
• 3 spring onions
• 2 tomatoes
• 80 g pancetta, sliced ​​or other fine bacon, sliced
• 2 tbsp olive oil
• 200 ml chicken broth

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 25 minutes

If you use dried beans, you need to soak them for 10 hours beforehand. Then cook them for 25 minutes until they are almost tender, as they will be reheated later. Drain them after cooking. Knead the pasta semolina/flour with salt, eggs, and olive oil. The dough should be smooth and firm enough, and no longer sticky. Add a little water or semolina/flour if necessary. The dough will be particularly smooth if all ingredients are at room temperature. The pasta dough is then wrapped in foil and should rest for at least 30 minutes. For the filling, first toast the pine nuts in a dry pan until light brown. Then remove the nuts and let them cool on a plate. Grate the cheese as finely as possible using a fine grater. Remove the tomatoes from the oil and first cut into small strips, then dice or chop them. Also chop the pine nuts very coarsely. Mix the cheese, tomatoes, ricotta, and butter until smooth. Season the filling with salt, pepper, a pinch of allspice, and a little chili, if desired. For the bean ragout, drain the glass/canned beans, if using them. Then rinse and drain. Clean the spring onions, removing any roots and wilted parts. Cut the onion into rings, separating the green and white rings. Wash the tomatoes, remove the stems, make a cross-shaped cut, and place them in boiling water for about 20 seconds, then refresh and peel off the skin. Remove the seeds. Then cut or chop the flesh very finely. Fry the pancetta in olive oil until crispy. Then drain on kitchen paper. Briefly fry the white part of the spring onions and the tomatoes in the bacon fat, then deglaze with white wine. Add the chicken stock and beans and simmer for 5 minutes, then remove from the heat. Roll out the pasta dough thinly. Wrap the finished pasta sheets in cling film or place them on linen cloths and cover. Place the filling in two rows, spoonful by spoonful, onto the pasta sheets. Brush the edges with egg white. Place a second pasta sheet on top. Cut out shapes with a pastry wheel and press down. Place the finished pasta sheets on a tea towel, place a second towel over the pasta, and chill. Bring a wide pot of water and a generous pinch of salt to a boil. Add the pasta parcels to the boiling water, then reduce the heat. Let stand for about 4 minutes, but this time depends on the size of the parcels. Before serving, bring the bean ragout back to a boil and let the pasta parcels drain briefly.