Preparation

Wet a paper towel, then wring it out so it's still moist. Wrap the moist towel around the ear of the corn and place it on a microwave-safe plate. Cook in the microwave until kernels are tender but still crisp when poked with a knife, 3 to 5 minutes depending on the corn size. Grill corn on high heat to char the kernels. Shave out kernels with a knife. In a large pan melt butter with 4 tbsp of water on medium low heat. Bring to a simmer (do not reduce water completely to prevent sauce from separating). Cook ravioli according to packaging instructions. Strain ravioli and gently toss with the butter sauce charred corn and cilantro. Season with salt & pepper. Garnish with fresh cilantro. Squeeze of lime juice (optional)