White Corn Agnolotti

Filling: In a medium skillet over medium high heat, bring the cream to a boil. Reduce until only 1/3 cup remains. Stir in the grated corn, salt, pepper and sugar. Bring the mixture to a slow boil, stirring constantly. Continue to cook until the mixture reduces and is thick enough to heavily coat the spoon.

Transfer mixture to a medium bowl. Stir in the cheese and thyme and mix until well blended. Taste and adjust seasoning with salt and pepper. Place bowl over ice bath to allow filling to set.

Agnolotti: On a lightly floured board roll out the pasta sheets as thinly as possible. With a pastry bag or teaspoon, mound little heaps of filling about 1-inch apart in 2 rows. Brush around mounds with eggwash. Cut the pasta sheet in half between the rows, lengthwise. Fold the dough over filling and squeeze dough together between mounds. With a serrated pasta cutter, cut agnolotti. Cut away excess dough lengthwise; there should be no more than 1/4-inch around the edges. Cut individual agnolottis and pinch to seal.

Bring a large pot of salted water to a boil. In a heavy skillet, add Chicken Stock, sage, and butter. Boil until mixture emulsifies. Season with salt and pepper.

Cook the agnolotti in boiling water until al dente, about 2 to 3 minutes. Remove with a slotted spoon and toss gently in the sage butter.

Serve in soup plates and shave white truffles on top. To take advantage of the wonderful truffle aroma, cover each individual bowl of agnolotti with another plate. When brought to the table, remove the top plate so that the truffle aroma escapes just as the guest takes the first bite.

This recipe yields 2 cups of filling; makes about 50 or 60 agnolotti.