In a large skillet, melt butter over medium heat. Add corn, shallots, and red pepper. Cook for about 4 minutes or until shallots have softened.
Add heavy cream and ground pepper, cook until sauce slightly thickens. Remove from heat.
Gently stir in feta cheese and cream cheese to corn mixture.
Drop a tablespoon of corn mixture on a wonton wrapper. Brush egg yolk around the edges. Add another wonton wrapper on top. Crimp edges with fork tines.
While completing the raviolis, boil water in a large pot of water. Gently add raviolis and cook for about 2-3 minutes, or until the float to the top.
Serve corn raviolis with basil pesto sauce and enjoy!
Contributor: Jennifer Rodriguez
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