In a sauté pan over medium-high heat, warm the 2 Tbs. olive oil. Add the onion and cook, stirring occasionally, until translucent, 4 to 5 minutes. Add the corn and a large pinch of salt and cook, stirring occasionally, until the corn is tender, 2 to 3 minutes. Let cool.

In a food processor, combine the corn mixture, ricotta and grated Parmesan, and pulse until smooth and creamy. Adjust the seasoning with salt and pepper.

Using a ravioli mold, fill the pasta with the corn-cheese mixture according to the manufacturer’s instructions.

In a clean food processor, combine the 3/4 cup (6 fl. oz./180 ml) olive oil and blanched basil, and process until smooth and saucelike. Adjust the seasoning with salt. Set the basil oil aside.

Meanwhile, in a large pot over high heat, bring 5 quarts (5 l) water to a rapid boil. Add a large pinch of salt, gently drop in half of the ravioli and cover the pot. When the water returns to a boil, uncover and cook for 3 to 5 minutes, gently stirring occasionally and reducing the heat as needed to prevent the ravioli from knocking against each another and breaking. To test for doneness, transfer a ravioli to a cutting board and cut off a corner; if the pasta looks cooked through and the corner tastes tender, the ravioli are done. Using a large slotted spoon, transfer to a warmed large, shallow serving bowl, allowing a little water to cling to the ravioli so they stay moist. Cover to keep warm. Repeat to cook the remaining ravioli.

Drizzle the ravioli with the basil oil, and garnish with corn kernels, Parmesan shavings and basil leaves. Serve immediately. Serves 6 to 8.

Williams-Sonoma Test Kitchen