Creamy Ravioli with Squash, Lemon, & Chives

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Recipe bycjbrash

Categories:
- Lemon
- Ravioli
- Squash

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Ingredients:

16-18 oz cheese ravioli (fresh or frozen)
1 tbsp olive oil
1 shallot, chopped
3 summer squash (1.5 lbs), thinly sliced
Nacl and black pepper
3/4 c heavy cream
1 tbsp grated lemon zest
1/2 c grated pecorino or Parmesan (2 oz)
2 tbsp chopped fresh chives

1. Cook pasta. Reserve 1/2 c of cooking water, drain pasta and return it to pot
2. Meanwhile, heat oil in large skillet over medium heat. Add shallot and cook, stirring occasionally, until soft, 3 to 4 minutes. Add squash and 1-4 tap each nacl and pepper to skillet. Cook, tossing often, until veggies are just beginning to soften, 4 to 5 minutes. Add cream and lemon zest and cook until veggies are tender and cream is slightly thickened, 1 to 2 minutes.
3. Add squash mixture, pecorino, 1/4 c of reserved cooking water, and 1/2 tsp nacl to pasta and toss gently to coat (add more cooking water if pasta seems dry). Serve sprinkled with chives and pecorino