The first time I made this, I left the corn as is. Unfortunately, the pieces were large enough that they kept popping out of the ravioli. From then on, I chopped up the corn kernels a bit and that worked much better for me.

Combine the corn with the ricotta, mascarpone, lemon pepper and nutmeg. You can add additional seasonings if you’d like - Italian seasoning is tasty in this, but I like to keep the ravioli a bit less seasoned and add more to the sauce if desired.

Beat 1 egg with a bit of water to make an egg wash (about a teaspoon will do).

Lay out 24 wonton wrappers - I used the square ones because that's what they had at my store but the round ones should work fine too.

Place some of the filling onto each of the wrappers. Most recipes called for 1 T. of filling but I adjusted that because I found that it was too much. It would ooze out of the ravioli as they cooked. I found that about 2 tsp. worked much better.

Lay out another 24 wrappers and brush each of them with some of the egg wash, concentrating on the edges.

Place the egg washed wrappers on top of the filled wrappers, egg side down. The egg wash helps to seal the wrappers shut, but pressing your fingers and/or using a fork along the edges is a really good idea too.

I found it helpful to let the ravioli “rest” for 5-10 minutes before cooking them. This also helped keep them together during the cooking process.

To cook the ravioli, bring a large pot of water to a boil. Drop a few ravioli at a time into the boiling water. Don't overcrowd the pot - you need to cook these in stages. When the ravioli floats, it's done.

The recipes said this would take 3-5 minutes but I found that 3 minutes was even too long and they would overcook and sometimes burst if left that long. I watched them closely and the moment they floated, I took them out of the pot - this only took about 2 minutes.

For the sauce, I sauteed about 1/3 cup of chopped shallots in butter. You could easily adjust this and make more or less onions as to your liking. Another great idea is to make a mire pois (mixture of minced onions, carrots, and celery that is sauteed together) and use that in place of or along with the shallots. This adds additional flavor to the sauce and is quite delicious, but it’s optional.

Once the vegetables are sauteed and softened, add the heavy cream and white wine to the pot.

Let this cook over medium-low heat until it reduces and thickens up a bit. Stir in the seasonings and serve over ravioli.