Blend beans, shallot, garlic, tofu, oil, and seasonings in a food processor to make a smooth paste.
Lay fresh lasagna noodles on a work surface. Place a round glass upside down on the lasagna noodle, and use a knife to cut out circles. Drop 1 teaspoon of filling in the centre of each agnelloti round.
Dip your finger in water and apply to 1/2 the edge of each agnelloti.
Wrap pasta over the filling and gently press two pasta edges together, ensuring a closed seal.
Place agnollotis on a tray.
Roasted Red Pepper, Almonds, and Kale Sauce:
Finely chop 1 clove of garlic. Sprinkle with salt to pulverize.
Cut roasted peppers into long strips.
Strip kale leaves from the stem.
Heat a pan, such as a cast iron skillet, on low heat. Add olive oil. When the oil is hot, add garlic and sautée for 2 minutes. Add almonds and roasted peppers. Sear for 5 minutes. Add sea salt and black pepper.
Toss in kale. Cover and let kale steam for 3 minutes.
Once wilted, remove from heat. Tilt pan slightly and gently blend vegetables in juices.
Bring a large pot of water to a boil and season with sea salt. Add agnellotis. Cook for 4 to 5 minutes, then remove agnellotis from water with a slotted spoon and let drain in a colander. Place in a serving bowl and cover with sauce. Serve immediately.