Cook ravioli according to package instructions then drain.

Heat butter in a large non-stick skillet over medium heat. Once the butter melts, let it cook by itself in the pan and brown slightly for about 1-3 minutes, whisking often. Then add the minced garlic, pancetta, and fresh thyme to the pan. Stir to coat then cook until garlic is fragrant and pancetta starts to crisp slightly, about 5 minutes, stirring often. Mix in the corn, salt, and pepper then cook for another 5 minutes.

Reduce heat to low, add in wine then let simmer for about 2 minutes. Mix in the coconut cream and grated parm then cook for another few minutes. Finally, add in the cooked ravioli then mix to coat and let thicken sauce for a bit, 1-2 minutes, then remove from heat.

Divide ravioli between bowls then top with more grated parm and freshly minced basil and enjoy!