Instructions: Soak the beans overnight in plenty of cold water to cover. Drain the beans and cover with plenty of fresh water. Bring to a boil over high heat. Cook the beans over medium-high heat for 1 1/2 hours, until beans are easily mashed with a fork. Drain the beans, add the garlic, rosemary, olive oil, ricotta and salt and pepper to taste, and mash the bean and cheese mixture with a fork or in the bowl of a food processor. Mixture should be pliable but not completely homogenous. Set aside.

Divide the Basic Fresh Egg Pasta dough into 3 balls of equal size, and roll each out to the thinnest setting on a pasta rolling machine. Cut each sheet into 4-inch squares. Place a tablespoon of the bean mixture in the center of each square. Fold each square in half, corner to corner, to form a triangle, then fold the other corners around to meet each other and form the tortelloni. Place the tortelloni on a sheet tray dusted with flour until ready to cook.

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

In a 14- to 16-inch saute pan, heat the butter over medium-high heat until it foams and subsides.

Meanwhile, drop the tortelloni in the boiling water and cook 2 minutes. Drain the pasta, reserving the cooking liquid, and add to the pan with the butter. Add the thyme leaves and a splash of the pasta cooking water and toss over high heat 1 minute to coat and emulsify.

Divide the pasta evenly among 4 warmed pasta bowls, grate the cheese over each serving and serve immediately.

This recipe yields 4 servings.

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