Buttered Corn and Basil Cappelletti Filling

Melt the butter in a sauté pan over medium-high heat. As it starts to brown, add the corn and cook, stirring frequently, until tender and moisture evaporates, about 10 minutes. Add the chili powder and cook another minute. Season to taste with salt and cool completely.

Bring a small pot of water to a boil and blanch the basil for 10-20 seconds until vibrant in color. Drain immediately and shock under cold water to stop the cooking. Pat dry on a paper-towel lined tray.

Combine corn, basil, and cheeses in a food processor. Pulse until thick and as smooth as possible (bits of corn will remain intact). Season to taste and refrigerate until ready to use.