Summer corn pasta sauce with ravioli

Pasta and macaroni Italian cuisine

It took me a solid 5-6 years of cooking before I was brave enough to tweak recipes. Now, I tweak with abandon, but am anxious about creating a recipe from the ground up. Blame it on a persistent fear of failure. Yesterday, I had some things in abundance or that I needed to use up. Trader Joe's arugula Parmesan ravioli, corn, and heavy cream. I did a quick search for "Corn Pasta Sauce" that did not yield exactly what I was looking for. So, I took the plunge into kitchen improvisation. I served with simply prepared Jade green beans (quick boil drizzled with good olive oil and salt and pepper). I think fresh sage could be substituted for the basil. Also, box pasta could be substituted for the ravioli. For a pound, double the sauce recipe and use something like orrechiette or penne or maybe fettuccine.