Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then thinly slice crosswise. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon of zest (or 2 teaspoons for 4 servings). Quarter and deseed the lemon(s). In a bowl, combine the lemon zest, ricotta, half the parmesan, and a drizzle of olive oil; season with salt and pepper.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate. Wipe out the pan.

Meanwhile, add the ravioli to the pot of boiling water. Cook, stirring occasionally, 3 to 5 minutes, or until the ravioli float to the top of the pot. Turn off the heat. Reserving 1/4 cup of the ravioli cooking water (or 1/2 cup for 4 servings), drain thoroughly and return to the pot.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the corn kernels, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Turn off the heat.

To the pot of cooked ravioli, add the cooked pancetta, cooked vegetables, pesto, cream (shaking the packet before opening), the juice of 2 lemon wedges (or 4 wedges for 4 servings), and half the reserved ravioli cooking water. Cook, stirring constantly, 1 to 2 minutes, or until combined and the ravioli are coated (if necessary, gradually add the remaining cooking water to ensure the ravioli are thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished ravioli topped with the lemon ricotta. Garnish with the remaining parmesan. Serve the remaining lemon wedges on the side. Enjoy!