Summer Corn Pasta Sauce With Ravioli

• 1 tablespoon olive oil
• 2 scallions thinly sliced
• 1 garlic clove minced
• kernels from one ear of sweet corn
• 1/3-1/2 cups heavy cream
• 1 small Roma tomato seeded and diced
• 1 tablespoon fresh basil
• salt and pepper
• 1/2 pound prepared cheese ravioli - I used Trader Joe's Parmesan arugula
• freshly grated parmesan for the table

1. Bring a big pot of salted water to a boil.
2. Saute the sliced scallions in the olive oil over medium high heat in a large frying pan until wilted. Season with a bit of salt. (I used to watch Sarah Moulton on Food Network back in the day and she always said season as you go, which I do and it makes all the difference in the world.) Add the garlic and corn. Saute for 2-3 minutes being careful not to brown the garlic and leaving the corn crisp.
3. Boil the ravioli according to package directions.
4. Lower heat to low and add the cream to the corn mixture. Heat the cream until it thickens slightly. Taste and add salt and pepper to your liking.
5. Toss the ravioli into the sauce, gently mix everything together and cook over low heat for a few minutes. Transfer to a bowl. Put tomatoes and basil on top with a sprinkle of salt. Pass the cheese at the table.

olive oil, scallions, garlic, kernels from, heavy cream, tomato, fresh basil, salt, arugula, parmesan

Taken from food52.com/recipes/13490-summer-corn-pasta-sauce-with-ravioli (may not work)