Instructions

Boil the ravioli according to package instructions, in salted water. Drain and cover with a damp cloth to keep the ravioli from drying out. If you are a perfectionist - as I can be sometimes - count the ravioli. Now you know how many slices to cut the tomatoes and mozzarella into to make it all come out Grill the corn on grill pan over a medium high heat until it has lovely grill marks all over. Turn every couple of minutes till done. Remove from the heat and allow to cool. When the cobs are cool enough to handle, cut the niblets off with a sharp knife.
Slice your tomatoes and your mozzarella. (See comment on ravioli above.)
Pick the leaves off of the basil and discard the stalks. Set aside the smallest ones for garnish and cut any large ones in two.
On a large platter, start arranging your salad: ravioli, mozzarella, tomato, basil. Repeat until you have used up all of your ingredients.
Sprinkle on the corn and season with salt and freshly ground black pepper.
Give the whole salad a good drizzle of extra virgin olive oil then sprinkle on the remaining basil.
Enjoy!