1 cup heavy cream
2 cups taleggio, cut into 1-inch cubes
¼ cup Parmigiano Reggiano
2 tablespoons butter
1 tablespoon preserved black truffles
2 to 3 ramps, roughly chopped
For the Taleggio Filling:
Heat the cream to a boil and pour over the Taleggio. Add in Parmigiano, salt, and pepper to taste and process in a food processor or blender until smooth and flowing but thick. Chill until firm. Scoop out small teaspoons into the center of a fresh square of pasta; fold one corner of the pasta over the cheese to the opposite corner, creating a triangle. Press edges to seal and freeze the pasta.
To Assemble and Serve:
Cook the pasta in boiling, well-salted water. Heat the butter and preserved truffles with several spoonfuls of the pasta water. Toss the pasta in the truffle butter sauce. Add in the chopped ramps, salt, and pepper to taste, and reduce sauce until it's creamy and coats the pasta. Plate and dust with Parmigiano to finish.