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16 to 18 ounces cheese ravioli (fresh or frozen)
1 tablespoon olive oil
1 shallot, chopped
3 summer squash (zucchini and/or yellow squash; about 1 1⁄2 pounds), thinly sliced
kosher salt and black pepper
3/4 cup heavy cream
1 tablespoon grated lemon zest
1/2 cup grated pecorino or Parmesan (2 ounces), plus more for serving
2 tablespoons chopped fresh chives
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1st Keep
 Mihla
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