This dish can be prepped a day advance and baked while your
guests arrive. 

pasta: Mix together flour and salt in a large mixing bowl. Make a well in the middle of flour and add eggs, yolks, and olive oil. With a fork, beat together eggs and slowly incorporate flour until the dough starts to come together. Then, work the mixture together with a clean hand until the dough accepts as much of the flour as possible. There will be a natural and obvious point at which the dough has formed a mass. Discard the small amount of excess flour. 

Dust a clean counter with flour and knead the dough for 7-10 min until the exterior has become slightly shiny and smooth yet springy to the touch. Wrap the dough in plastic and let rest for 30 min. Set up your pasta machine.

Cut ¼ of the dough from the ball. Flatten using hands so dough fits between rollers. Start on largest setting and roll the paste through, folding in half and repeating on the same setting twice. Repeat process for the first 3 settings. After third setting, dough does not need to be folded in half but roll the sheet through each setting twice, making the dough both thinner and more relaxed. Continue rolling out the dough until you have reached the second to last setting, when the sheet of pasta is thin enough to be just barely translucent. 

Once rolled out, cut it to the length of a sheet tray and cover with a damp towel. Repeat the entire process for the remainder of the dough. Meanwhile, bring a pot of salted water to a boil and make an ice bath. Working in batches, blanch the sheets of pasta in the salted water for 2 minutes and remove to the ice bath to stop the cooking. Lay the blanched pasta sheets on a clean cutting board and trim to 4×4-inch squares. Now prepare the White Corn Filling and Stinging Nettle Pesto.

white corn and ricotta filling: Grate only the flesh from 6 of the ears of corn into a large bowl. In a heavy bottom pot, heat 3 tablespoons of unsalted butter over medium heat. Add in the corn and 2 teaspoons salt. Stir and turn the heat down to medium-low. Cook slowly for 15-20 minutes until the corn cream begins to stiffen. Remove from the heat and pour into a clean mixing bowl. 

Cut the kernels from the cob on the remaining 2 ears of corn. Sauté with 1 tablespoon of unsalted butter for 2 minutes, season with ½ teaspoon of salt,then add to the cooked corn cream and remove from heat. Once cooled to room temperature, add ricotta, parmigiano, olive oil, lemon juice, additional salt and pepper to taste. Chill this stuffing for an hour. 

Once chilled, the cannelloni is ready for assembly. Lay a 4×4-inch sheet of pasta on the counter and spoon a 1-inch diameter log of filling along one side. As tightly as possible, roll the pasta around the filling, making sure that the pasta sheet overlaps by approximately ¼-inch. Lift cannelloni off of the counter with a spatula and lay onto an oiled baking sheet. The cannelloni can be kept in the refrigerator overnight on the baking sheet.

stinging nettle pesto: Blanch the cleaned nettles in a large pot of boiling, salted water for 30 seconds and shock in the ice bath. Strain and wring out as much water as possible from the blanched nettles before chopping.

Add roughly chopped garlic cloves to food processor with walnuts, tangerine zest, ½ cup olive oil, and ½ of the salt and pepper. Pulse the mixture together to form a paste. Remove from food processor. Add chopped nettles to empty food processor with remainder of the olive oil and half of the tangerine juice. Add remainder of the salt and pepper and pulse for 30 seconds to combine and break nettles down more. Add the walnut mixture to the bowl and pulse to combine. 

to serve: Preheat oven to 400°F. Brush the top of the of the cannelloni with extra virgin olive oil and bake for 10 minutes until the edges of the pasta are golden brown and crispy. Plate the cannelloni with a spatula and top with the nettle pesto and a dusting of freshly grated parmigiano reggiano.