Lobster Ravioli in a Sweet Corn and Asparagus Cream Sauce - Lobster PEI

Ingredients

• 200 g all-purpose flour
• 2 eggs
• 1 egg yolk
• 2 lbs PEI lobster tails (or about ¾ lb (350 grams) cooked lobster meat)
• 2/3 cup ricotta
• Zest of 1 lemon
• 1 garlic clove, grated
• Salt, to taste
• Freshly ground pepper, to taste
• 2 tbsp butter
• 2 shallots, thinly sliced
• 2 garlic cloves, finely minced
• ¼ cup white wine
• 1 ½ cups asparagus, cut into ½ inch pieces on a bias
• 2 ears of corn, kernels cuts from cobs (or 1 ½ cups frozen corn kernels)
• 1 cup 35% cream
• Salt
• Freshly ground pepper
• ¾ cup freshly grated parmesan cheese
• ½ cup fresh basil leaves