Lobster Ravioli with a Sweet Corn Asparagus Cream Sauce - Canada's Food Island

Ingredients

• 200 g all-purpose flour
• 2 eggs
• 1 egg yolk
• 900 g PEI lobster tails or 350 grams cooked lobster meat
• 0.666 cup ricotta
• 1 lemon, zested
• 1 garlic clove, grated
• salt
• freshly ground black pepper
• 2 tbsp butter
• 2 shallots, thinly sliced
• 2 garlic cloves, finely minced
• 0.25 cup white wine
• 1.5 cup asparagus, cut on a bias into ½-inch pieces
• 2 ears of corn, kernels cuts from cobs (or 1 ½ cups frozen corn kernels)
• 1 cup 35% cream
• freshly ground pepper
• 0.75 cup grated parmesan cheese
• 0.5 cup fresh basil leaves