Creamy Ravioli With Squash, Lemon And Chives

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 16 -18 ounces cheese ravioli (fresh or frozen)
• 1 tablespoon olive oil
• 1 shallot, chopped
• 3 summer squash, thinly sliced (zucchini and or or yellow squash, about 1 1/2 lbs)
• kosher salt and black pepper
• 3/4 cup heavy cream
• 1 tablespoon grated lemon zest
• 1/2 cup grated pecorino cheese, plus more for serving (2 oz, can use parmesan)
• 2 tablespoons chopped fresh chives

Recipe

• 1 cook the pasta according to the package directions. reserve 1/2 cup of the cooking water; drain the pasta and return it to the pot.
• 2 meanwhile, heat the oil in a large skillet over medium heat. add the shallot and cook, stirring occasionally, until soft, 3 to 4 minutes.
• 3 add the squash and 1/4 tsp each salt and pepper to the skillet. cook, tossing often, until the vegetables are just beginning to soften, 4 to 5 minutes.
• 4 add the cream and lemon zest and cook until the vegetables are tender and the cream is slightly thickened, 1 to 2 minutes.
• 5 add the squash mixture, pecorino, 1/4 cup of the reserved cooking water, and 1/2 tsp salt to the pasta and toss gently to coat (add more cooking water if the pasta seems dry).
• 6 serve sprinkled with the chives and additional pecorino.