Instructions: To make filling: Saute corn in butter and reserve half. In food processor, puree half the corn with the cheeses until smooth, then add reserved corn, tarragon, chervil, chives, truffle oil and salt and pepper to taste.

To form agnolotti: Place filling in a plastic disposable piping bag. Cut pasta sheets into 2-by-4 inch rectangles. Brush edges of rectangles with egg wash and pipe stripe of filling onto center, leaving a half inch on all sides.

Fold over into envelopes and trim with pasta cutter. Place on sheet pan and cover with towel.

To make shallot glaze: Caramelize shallots in butter; deglaze with wines.

When the alcohol is cooked out, add demiglace, bay leaf and peppercorns. Reduce until it lightly coats the back of a spoon. Strain and season with salt and white pepper.

To finish: Cook agnolotti in salted boiling water until they float (about 3 minutes).

Brown 2 tablespoons butter lightly in hot saute pan. Add sage and hazelnuts, then deglaze with chicken stock. Reduce liquid quickly over high heat until sauce forms. Add drained pasta and arugula, season with salt and white pepper, and place in center of plates. Lightly drizzle with shallot glaze on perimeter of pasta and top with shaved ricotta salata.

Notes: Truffle oil and veal demiglace are available at specialty groceries such as Draegers in Menlo Park and Los Altos. Fresh pasta sheets are available at specialty delis such as Florence Ravioli Factory in San Francisco, (415)

421-6170, and at grocers such as Draegers Menlo Park. Ricotta salata is a dry cheese available at cheese shops and specialty groceries.

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