Corn and Ricotta Ravioli with Basil Oil

Name: Corn and Ricotta Ravioli with Basil Oil
Ingredients: 2 Tbs. plus 3/4 cup (6 fl. oz./180 ml) olive oil; 1/2 yellow onion, diced; 1 1/2 cups (9 oz./280 g) fresh or thawed frozen corn kernels, plus more for garnish; Kosher salt and freshly ground pepper; 1/2 cup (4 oz./125 g) ricotta cheese; 2 Tbs. grated Parmesan cheese, plus shavings for garnish; 1 1/4 lb. (625 g) fresh pasta, homemade (see related recipe at left) or store-bought; 1 1/2 cups (1 1/2 oz./45 g) fresh basil leaves, blanched, plus small leaves for garnish