Place everything in a food processor and blend until a ball is formed. Wrap the dough in plastic wrap and put in the fridge for at least 40 minutes.
Peel and cube the squash and stew over low heat until soft and the moisture have evaporated. Add the kernels of one corn cob and place in a blender. Keep in the refrigerator until needed.
Using a pasta machine roll the dough gradually thinner until the last setting.
Using a round pastry cutter, cut the rounds and fill each round with a teaspoon of the filling. Brush the edges with water and place another piece of dough on top, pressing the sides make sure there is no air in the ravioli. Keep the raviolis on a floured tray in the fridge.
Sauté the potatoes in the oil until golden then add just enough water to cover the potatoes and cook slowly.
Meanwhile bring a large pot of salted water to the boil. Blanch the parsley and rocket in the water and refresh in ice water immediately. Using a kitchen towel dry out the parsley and rocket making sure there is no water in it.
When the potatoes are cooked, place the potatoes and water and greens in a blender and blend until smooth and bright green. Strain and check for seasoning.
Roast the cherry tomatoes in a hot oven until soft.
Cook the pasta in boiling water for 5 minutes or until soft to the touch.
Spoon some soup in a bowl, carefully place the ravioli on top, scatter the tomatoes and basil around it and serve.