Heat the oil in a large skillet over medium heat. Add the shallots and salt and cook, stirring, until softened, 6-7 minutes. Add the beans and wine and cook over medum-high heat until liquid reduces by half, 4-5 minutes. Season to taste with salt and pepper.
Cook the tortellini according to package instructions and drain, reserving ½ cup of the pasta cooking water. Add the tortelloni and the cheese the to skillet and gently toss; add the arugula and gently toss again, adding the reserved pasta cooking water a little at a time to loosen the sauce if needed.
Divide the pasta among bowls and finish with more cheese, if desired.
*You can also make this recipe with Giovanni Rana Chicken Tortelloni.