Browned Garlic Butter Creamed Corn Ravioli

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1. 1
   Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Drain the ravioli.
2. 2
   Meanwhile, add the olive oil to a large skillet set over medium heat. When the oil shimmers, the add the shallots and corn. Cook 5 minutes or until the corn is golden. Add the butter, garlic, thyme, and season with salt and pepper. Cook until the butter begins to brown and the corn begins to crisp, about 3-4 minutes. Season with salt, pepper, and crushed red pepper flakes. Remove 1-2 large spoonfuls of the corn and butter from the skillet for topping, set aside.
3. 3
   Reduce the heat to low. Pour in the wine and simmer 2 minutes. Add the cream and parmesan, cook another few minutes until warmed through. Drop the ravioli into the sauce, gently tossing to combine. Remove from the heat and add the basil.
4. 4
   Divide the ravioli between plates and top with the reserved corn plus fresh basil and thyme.