Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  ricotta cheese
     1/2           cup  romano cheese
  1         tablespoon  basil
  1           teaspoon  nutmeg
                        salt and freshly ground pepper -- to taste
                        ***SAUCE***
  1                cup  white wine
  1 1/2           cups  chicken stock
  1                cup  heavy cream
     1/2         pound  butter
                        salt and freshly ground pepper -- to taste
  1         tablespoon  corn starch
  1         tablespoon  fresh sage

Preparation:

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.

Nutritional Information:

3278 Calories (kcal); 318g Total Fat; (90% calories from fat); 52g Protein; 23g Carbohydrate; 997mg Cholesterol; 6062mg Sodium