Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions until tender. Reserve about ½ cup of the pasta water before draining. Set the ravioli aside.

In a medium nonstick skillet over medium heat, melt the butter. Add the drained corn and cook, stirring occasionally, for 3-4 minutes until it is warmed through and begins to lightly brown.

Add the garlic and cook for 1 more minute, stirring frequently to prevent burning.

Reduce the heat to low. Stir in the parmesan, heavy cream, kosher salt, and black pepper. Mix until the parmesan is fully melted and the sauce is smooth and creamy.

Add the cooked ravioli to the skillet and toss gently to coat in the sauce. If the sauce is too thick, gradually stir in small amounts of the reserved pasta water until the consistency is to your liking.

Serve immediately, garnished with more parmesan and chopped parsley.