-Cork corncobs in boiling water for 45 mins to an hour

-Discard them but keep water (your stock)

-On medium heat, throw butter in a large skillet

-Add in corn kernels, shallot, garlic, 1 tsp. salt, and 1/4 tsp.  pepper

Stir until vegetables are browned on the bottom of the pan and the corn is soft and tasty

-Transfer to a bowl

-Add wine to skillet and cook on medium flame, scraping up brown bits until you have a syrupy consistency

-Scrape into corn mixture and toss to combine

-Let cool

-Add ricotta and chopped basil to corn mixture

-Taste and season with salt and pepper

(Cover and let sit at room temperature)

-Separate pasta into 5 sections and flatten each very thin into a rectangle, dusting with flour

-Spoon 2 Tbsp. of your corn mixture on your pasta sheet, 4" apart

-Using a spoon, create a divot in the center

-Slip an egg yolk onto each mound of filling and top with a basil leaf

-Repeat this filling half of your pasta sheets

-Lightly brush egg wash around each mound

-Top with another pasta sheet the same size and use your fingertips to press dough around each mound sealing your ravioli (do your best to press out any air-pockets)

-Cut out each ravioli with a cookie cutter (can be improvised with a mug or cup)

-Transfer to a sheet dusted with flour and cover loosely with plastic wrap

-Boil your corn broth and in 2 batches, add your raviolis, stirring occasionally

-After 2 mins, remove your raviolis from the pot without discarding your broth

-In a large skillet, bring 1 cup of corn broth to a boil; add your raviolis and 3 Tbsp. butter

-Cook, gently spooning sauce over your raviolis (this is known as basting) and cook until your sauce thickens slightly (1-2 mins)

-Divide ravioli among plates (serving is 2 - I promise they are extremely rich and filling), and drizzle with olive oil, parmesan, and pepper

-Enjoy!

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Curteosy of @BonAppetit