Title: Black Bean Tortellini
Categories: Pasta
Yield: 8 Servings

FOR THE FILLING
1	cn	Black beans (14oz), drain
3	cl	Garlic
1/2		Scotch Bonnet pepper
1	ts	Fresh thyme; chopped
		Salt and pepper
FOR THE PASTA
2 1/2	c	Semolina flour
3/4	c	Water
1	ts	Fresh thyme; chopped
2	tb	Black bean filling
TO FINISH THE DISH
1	tb	Olive oil
3	cl	Garlic; minced
		Fresh thyme leaves and chopped tomato for garnish

Make the filling: Puree the black beans and their liquid, the garlic, Scotch Bonnet pepper, thyme and salt and pepper to taste in a blender of food processor. Set aside. Make the pasta dough: Combine the flour, water, thyme, and 2 tablespoons of the black bean filling in a food processor. Pulse until well mixed and slightly crumbly but still sticky when pinched. Wrap the dough in plastic and let rest at room temperature for 1 hour. Press out the dough using the thinnest setting of a pasta maker, or roll out as thin as possible on a floured boasrd. Cut out circles using a white wine glass as you would a cookie cutter. Fill each circle with a smidgen or so of puree. Dip your finger in water and wet the circle's edge, then fold in half. Fold back about a half inch of the rounded side, then wrap the whole thing around your finger and press the ends together. Bring a large pot of water to a boil. Add the tortellini, adjust the temperature and simmer for about 8 minutes. Finish the dish: Heat the oilin a large skillet over medium heat and saute the garlic for a minute or two. Swirl the cooked tortellini in the oil and transfer to a serving dish. Garnish with thyme leaves and chopped tomatoes if desired.

Nutritional info per serving: 271 cal; 11g pro, 51g carb, 3g fat (8%)

Source: Jeffrey Knapp Miami Herald 7/13/95

Formatted 8/1/95 by Lisa Crawford (LISA_POOH@DELPHI.COM)

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