While waiting for water to come to a boil to cook ravioli, make sauce.
In a very large sauté pan, cook bacon over medium heat until crispy, remove bacon and set aside. Add shallot and cook for 1 minute. Add garlic and cook for 30 seconds.
Add lemon oil and corn. Cook until heated through. Add wine, scraping up browned bits from the bottom of the pan. Cook until most of the wine has evaporated, about 2-3 minutes.
Reduce heat to medium-low, add in butter and pepper, stirring until melted.