Pork and shrimp ravioli in a buttery broth

Ingredients

• 500 g (17.6 oz) semolina flour
• 250 ml (1 cup) hot water
• 1 tablespoon butter, at room temperature
• pinch of salt
• 400 g (1 lb) ground pork
• 400 g (1 lb) shrimps with shells, with shells and heads
• 100 g (1/2 cup) parmesan, roughly chopped
• 1 tbsp heavy cream
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 1 tbsp chopped sage leaves
• 1 tbsp olive oil
• sea salt + black pepper
• shrimp shells and heads
• 100 ml white wine
• 1 carrot, roughly chopped
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 bay leave
• 1 tbsp salted butter
• 1 ear of corn on the cob, cut the kernels off the ear
• 8 shrimp, cleaned and deveined
• 1 garlic clove, finely chopped
• 1 tbsp butter
• fried sage leaves