PASTA: In a bowl, stir together the flours, salt, and pepper. Make a well in the middle of the flour, and add the egg (you can whisk it before adding it into the well), as well as the water and olive oil. Take a fork and gently run it around the flour where it meets the wet ingredients. You'll gently incorporate all the flour into the wet ingredients. When mostly combined, I recommend using your hands to mix until a ball forms. Then continue kneading for 3-4 minutes until tacky, but no dough should stick to your hands. Adjust adding a bit of flour or water if needed. The dough will slowly break apart when pulled, instead of immediately tearing apart. Place in a reusuable baggie or cover in a bowl and let rest for at least 30 minutes.

Ravioli Filling: meanwhile, mix the filling by stirring together all the filling ingredients (ricotta, 1 ear of roughly chopped corn kernels, garlic, basil, salt, and parmesan). Set aside.

Roll out the pasta dough: depending on your method of making the ravioli (mold or no mold), you will still want to have 4 rectangular sheets of pasta in the end. Divide the dough into 4 equal pieces. I start with a piece molded into about 4 inches by 1 1/2 inches before putting it into my pasta roller*. Beginning on the largest setting and continuing to roll the pasta dough sheet through each setting until it's at the second to thinnest setting. Continue rolling out each piece of dough, letting the sheets rest on a dusting of semolina flour. Place on top of ravioli mold or lay on a thin dusting of semolina flour. Place the filling inside the pasta mold* (if doing this by hand put the filling on one side of the dough sheet and fold it over). Brush the edges lightly with water, and layer the other pasta sheet on top of the mold; roll over it with a rolling pin to seal and cut the edges of the ravioli. Place cut ravioli on a baking sheet sprinkled with semolina flour.

Bring a large pot of salted water to a boil (add the leftover corn cobs to flavor the water and reduce waste - remove them before adding the ravioli!).

As the water comes to a boil, prepare the sauce by heating a large skillet over medium-high heat. Add butter and once bubbling slightly add the chopped shallot. Stir and let cook for 1-2 minutes; add the garlic and let cook for another 1-2 minutes. Make sure you layer in some salt throughout, but be sure to add it at this point. Add the wine to deglaze the pan and let simmer down for about 2-3 minutes. Stir in the corn kernels and let cook for 1-2 minutes. Add the reserved pasta water (by this time you will have boiled some ravioli, see next step) and let the sauce boil to thicken slightly. Stir in the heavy cream before finishing.

Once you add the corn to the sauce, you should begin boiling some of the ravioli. Don't overcrowd the pan; depending on your pot size, you usually need to do about 2 batches. Let the first round of pasta cook for about 1 - 1 1/2 minutes and transfer to the sauce, where it will continue cooking, It's here that you can take some reserved pasta water. Boil the next batch of ravioli, this time a little bit longer, because they won't sit in the sauce as long (or, just keep them in the sauce longer :)).

Remove ravioli and top with the fresh tomatoes, and extra parmesan as you wish. Serve with fresh basil and enjoy!