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Ingredients

• 3 c. fresh corn
• 1 Tbsp. butter
• 1/4 c. mascarpone
• 1 c. ricotta
• 1/2 c. Reggiano Parmigiano cheese
• 1 tsp minced tarragon
• 1 tsp minced chervil
• 1 tsp minced chives
• 1 Tbsp. truffle oil (optional, see Notes)
•     Salt and pepper
• 1 lb (approximately) sheets of uncooked fresh pasta (see Notes)
•     Egg wash made from 1 egg scrambled with 1 Tbsp. water
• 1 c. sliced shallots
• 1 Tbsp. butter
• 1 c. dry sherry
• 1 c. Madeira
• 1 c. red wine
• 3 c. veal demiglace (see Notes)
•     Bay leaf
• 1 Tbsp. black peppercorns
•     Salt
•     Grnd white pepper
• 2 Tbsp. butter
• 1 Tbsp. julienned fresh sage
• 1/4 c. roasted and peeled hazelnuts
• 1/4 c. chicken stock
• 1 c. arugula
•     Salt and grnd white pepper
•     Shaved ricotta salata (see Notes)

Description

To Make Filling: Saute/fry Corn In Butter And Reserve Half. In Food Processor, Puree Half The Corn With The Cheeses Till Smooth, Then Add In Reserved Corn, Tarragon, Chervil,…

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