Shuck 3 ears of corn until husks and hairs are completely removed.

Heat a large cast iron pan (or an outdoor grill) to medium-high heat.

Pour a turn of the pan of neutral oil into the pan and once hot, add your corn.

Cook for 3-4 minutes on each side, turning often to caramelize evenly.

Once your corn is well-caramelized, remove from heat and let cool completely.

Once corn is cool remove from cob with a knife and collect kernels in a large bowl.

Heat 4 tbsp unsalted butter in a large sauté pan over medium-high heat. Add chopped garlic and onion and cook for 3-5 minutes until soft.

Add roasted corn kernels and stir, cooking for another 5 minutes until mixture is soft and cohesive.

Remove from heat. Add your sour cream, ricotta, parmesan cheese, lemon juice, kosher salt, and paprika.

Add your corn and additions to a blender, or blend in the pan with a high-speed stick blender, until smooth.

Pass puree through a fine-mesh sieve into a clean bowl and press through with a spatula. Let cool in the fridge for at least an hour.

To make pasta dough, add your 00 flour to a large bowl and press a well into the center.

In a separate bowl, whisk together egg yolks with a tablespoon of water until completely combined.

Pour egg yolk mixture into flour well and incorporate the flour slowly with a fork or chopstick. Once a shaggy dough forms, pour onto work surface.

Knead pasta dough for 10-15 minutes until springy and elastic. It should be vibrant yellow and smooth.

Wrap pasta dough in cling film and let cool in the fridge for at least 30 minutes before rolling out.

When ready to assemble your ravioli, cut your pasta dough into two pieces and return one piece to fridge.

Roll pasta through a pasta machine, starting with the thickest setting and working your way down to the 6 thickness, until you have a large rectangular pasta sheet.

Cut your sheet in half so you have two equal rectangles. Transfer your corn puree to a piping bag and pipe lines of filling on one half of the pasta dough, leaving the edges uncovered.

Place your other sheet of pasta dough on top and press to adhere with a chopstick. Leave one side open to prevent air bubbles from forming.

Dimple your pasta dough into a grid, using your chopstick, until it resembles corn on the cob. Seal the outer edges by pressing firmly, then cut 1/4" of each edge with a paster cutter or knife.

Heat 6 quarts of water in a large, deep sauté pan over high heat. Add a few big pinches of salt to the water as it boils.

Once boiling, add your ravioli sheet, one at a time, and cook for 3-4 minutes, or until it floats.

Meanwhile, heat 4 tbsp unsalted butter in a large sauté pan until it bubbles and browns. When your pasta is done, add to your brown butter, shake to prevent sticking, and add a spoonful of pasta water.

Add more corn kernels to your pan and swirl your pasta in sauce to coat. Then, transfer to a large plate.

Sprinkle pasta with coarse sea salt and garnish with fresh basil.