Tortelloni Di Fagioli

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Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1106
FAT
189%
CHOL
164%
SOD
35%

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Ingredients for 4 servings

1/2 branch fresh rosemary, leaves only, finely chopped

Parmigiano-Reggiano, for grating

4 tablespoons extra virgin olive oil

1 1/2 cups fresh ricotta

8 tablespoons butter

Salt and pepper

4 cloves garlic, finely minced

3 1/2 to 4 cups flour

4 eggs

3 cups dry white beans, such as Cannellini

1 bunch thyme, leaves only

1/2 teaspoon extra-virgin olive oil

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