First, make a quick pasta dough by mixing together 1 cup of flour, 1 large egg, 2 tablespoons of olive oil, and a pinch of salt. Mix together using your hands and knead until a smooth dough forms. Then, divide the dough equally into 4 pieces. Run each piece through a pasta maker until it passes through twice at the thinnest setting.
Lay out the pasta sheets and prepare the filling. Mix together 1/4 cup of ricotta, 1/4 cup of sweet corn, 2 tablespoons of olive oil, 1/4 teaspoon of salt, 1/4 teaspoon of pepper, and 1 minced clove of garlic.
Dollop the ricotta mixture onto 2 of the pasta sheets, leaving space between dollops for cutting. Cover these sheets with the remaining two pasta sheets. Cut into squares around the filling and seal the edges using a fork.
Boil the ravioli for 2 minutes. Serve immediately, topped with a drizzle of olive oil, grated parmesan, flaky salt, pepper, and fresh basil.
