1/2 lb ricotta cheese 1/2 c romano cheese 1 tb basil 1 ts nutmeg salt and freshly ground -pepper; to taste ***SAUCE*** 1 c white wine 1 1/2 c chicken stock 1 c heavy cream 1/2 lb butter salt and freshly ground -pepper; to taste 1 tb corn starch 1 tb fresh sage
Instructions
In a large bowl combine all of the above ingredients. Blend thoroughly until the mixture appears to be smooth and creamy. Set the cheese filling to the side for the time being. Meanwhile, scoop the cheese filling onto the pasta sheet; place the additional pasta sheet on the top of the pasta containing the cheese filling. Cut the pasta with a heart-shaped utensil and seal the edges with a fork. Prepare a large pot of boiling water. Blanche the fresh heart-shaped pasta for 35-50 seconds. Remove the pasta from the boiling water, place immediately in a cold water bath, and drain the pasta thoroughly.
Sauce:
Reduce the wine by simmering for 15 minutes. Then add the chicken stock to the simmering wine. Next add the heavy cream and butter. Add the salt and pepper to taste. Simmer for 10 additional minutes. As the sauce is continuing to simmer, finely chop the fresh sage. To thicken the consistency of the sage sauce, whip the cornstarch and a little water in a separate cup. Fold the corn starch mixture into the simmered ingredients. Remove from the heat. Prepare to lightly pour the sauce over the fresh pasta. Garnish the dish with the fresh sage. Serve immediately.
