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2. Divide the dough into 4 pieces. Dust 1 piece of dough with flour (cover the remaining pieces with plastic wrap). Set the rollers of a pasta maker to the widest setting; roll the dough through. Fold the dough into thirds; pass through again, narrow side first. Repeat until smooth, 3 or 4 more times. Run the dough through progressively narrower settings, using additional flour as needed, until very thin (at least 5 inches wide). Cut the sheet crosswise into manageable pieces.

3. Dust 2 rimmed baking sheets with cornmeal; set aside. Place 1 piece of pasta sheet on a lightly floured work surface (keep the unused pieces covered). Space heaping tablespoons of filling 3 inches apart on lower half of sheet.

4. Using a wet pastry brush, moisten the pasta around each mound of filling. Fold the top half of the sheet over the filling to meet the edge; press around the mounds to eliminate air and to seal.

5. Cut the pasta into 2½- to 3-inch squares using a pizza wheel. Brush away excess flour. Place the ravioli on cornmeal-dusted baking sheets. Roll out the remaining pasta dough, and repeat. (If serving that day, cover the ravioli with plastic wrap, and refrigerate on baking sheets until ready to use. If making ahead, freeze on baking sheets until firm, about 1 hour, and then transfer to an airtight container; freeze until ready to use, up to 1 month.)

6. Bring a large pot of water to a boil; add salt. Add half the ravioli; gently stir once. Cook at a gentle boil until the ravioli are just tender, 3 to 5 minutes. Transfer to a colander using a slotted spoon; drain. Cover to keep warm. Repeat with remaining ravioli.

7. Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Reduce heat to low; cook the butter until lightly browned, 3 to 4 minutes. Add half the ravioli to the skillet; toss to coat. Using a slotted spoon, transfer the ravioli to a platter; cover to keep warm. Repeat with the remaining ravioli.

8. Cook the remaining 4 tablespoons butter until lightly browned as above. Add the reserved cup beans; cook over low heat until warm, about 20 seconds. Transfer the ravioli to serving plates. Spoon the beans and butter over ravioli. Sprinkle with cheese; season with salt and pepper.

fresh pasta dough

MAKES 1 POUND

2 cups all-purpose flour, plus more for dusting

4 large eggs

1. Mound the flour on a clean work surface; make a well in the center. Crack the eggs into the well; beat lightly with a fork. Gradually bring small amounts of flour into the well, incorporating it into the eggs using the fork. When most of flour has been incorporated, fold in the remaining flour using a bench scraper.

2. On a clean work surface lightly dusted with flour, knead the dough until smooth and elastic, about 10 minutes. Wrap in plastic; let stand at room temperature 1½ hours (or refrigerate overnight) before rolling out. The dough can be frozen in an airtight container up to 1 month.

spicy whole-wheat linguine with red peppers

SERVES 6

1 pound whole-wheat linguine

½ cup extra-virgin olive oil

1 teaspoon crushed red pepper flakes

4 garlic cloves, minced

4 medium red bell peppers, cut lengthwise into ¼-inch-thick strips

1 teaspoon coarse salt

1. Bring 6 quarts water to a boil in a large pot. Add the pasta; cook according to package instructions until al dente.

2. Meanwhile, heat the oil, red pepper flakes, and garlic in a medium saucepan over medium heat, stirring occasionally, until the oil is hot but not smoking, about 2 minutes. Add the bell pepper strips, and cook until very soft, about 20 minutes.

3. Drain the pasta well. Rinse with warm water; shake out excess. Return the pasta to the pot. Stir salt into the bell pepper mixture; add to the pasta, and toss well to coat.

FIT TO EAT RECIPE PER SERVING: 447 CALORIES, 19 G FAT, 0 MG CHOLESTEROL, 63 G CARBOHYDRATE, 396 MG SODIUM, 12 G PROTEIN, 11 G FIBER

penne with basil and caciocavallo

SERVES 4

If you have trouble finding caciocavallo cheese, you can substitute grated Parmigiano-Reggiano.

3 cups loosely packed