Spelt Ravioli, on a Provençal Bean and Paprika Ragout

A bean recipe for every taste:

Soak the bean seeds for one night. Drain the beans and soften in enough salted water or vegetable soup.

Blanch bean pods in salted water, cool and drain.

Preheat the oven to 180 °C (convection oven 160 °C, gas mark 3).

For the dough, heap the flour on a board or put it in a suitable bowl, make a dent in the middle. Add the olive oil, water, eggs (adjust the mixture!) and salt and knead into a dough, wrap in cling film and leave in the fridge for about thirty minutes.

For the filling, chop mozzarella, dried tomatoes and basil coarsely or finely (according to your taste), mix and season with salt and freshly ground pepper.

Using a pasta machine or possibly a pasta walker, roll out the dough thinly and cut into eight-centimeter squares. On half of the dough pieces form a little bit of mozzarella filling, brush the edges with a little bit of water and cover with another piece of dough. Flatten the edges well, using the flat of your hand to flatten the ravioli so that the filling is well distributed. Decorate the edges with a serrated ravioli and place in slightly boiling salted water for about ten minutes.

In the meantime, in a saucepan with the olive oil, sauté the shallots and garlic. Add the bean seeds, tomatoes, peppers and bean pods and cook for about ten minutes.

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