Shuck the corn. Slice kernels off the cob, into a bowl. Using the back of your knife, scrape down the cob, releasing pulpy corn bits that stuck to the cob and the milky juices from the cob, into the bowl with the kernels.

In a medium sauce pan over medium heat, sweat the onion and garlic in oil for about 5 minutes. Add the corn and season with the salt and stir well to help release the liquid. Cook about 2 minutes more. Add the cream and cook about 15 minutes or until most of the cream is reduced and the mixture thickens.  Stir in the butter.  Place about half of the corn and liquid into a food processor or blender and puree. Return the puree to the pan and stir well.

With the creamed corn, make (which also freeze well):

In a large bowl, combine the creamed corn, ricotta cheese, and bread crumbs.

Roll out dough pasta into 6 by 18 inch long rectangles (or use a ravioli mold and prepare according to instructions). Starting 1 inch down from the top left corner of the pasta sheet, spoon 1 heaping teaspoon of the corn onto the pasta. Move 2 inches to the right and spoon another teaspoon of the corn onto the pasta; repeat for 6 little mounds. Brush the lower half of the rectangle (or spray with a fine mist from a water bottle) with water. Fold the lower half over the top and gently press down and around each mound of corn to seal the two sides of pasta together. Cut in between each mound of pasta for 6 ravioli. Trim any uneven edges. Repeat with remaining dough. Cover refrigerate until ready to use (or freeze up to 6 weeks).

In a large sauté pan over medium-high heat, melt butter. Cook the butter until it begins to foam and turn brown. Add the water and simmer.
Bring a large pot of salted water to boil. Add ravioli and boil 2 minutes. Strain and place in the butter sauce; toss well to coat.