Creamy ravioli with squash, lemon, and chives

By brandymarshall

Ingredients

• 16-180 z cheese ravioli
• 1 tblsp olive oil
• 1 shallot, chopped
• 3 summer squash, thinly sliced
• kosher salt and black pepper
• 3/4 cup heavy cream
• 1 tblsp grated lemon zest
• 1/2 cup grated pecorino or Parmesan (2oz), plus more for serving
• 2 tblsp chopped fresh chives

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

Cook the pasta according to directions.
Reserve 1/2 cup cooking water, drain, and return to pot.
Heat oil in large skillet over medium heat. add the shallot and cook, stirring occasionally, until soft, 3-4 min. 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, 4-5 min. Add the cream and lemon zest and cook until the vegetables are tender and the cream is slightly thickened, 1-2 minutes.
Add the squash mixture, pecorino, 1/4 cup of the reserved cooking water, and 1/2 tsp salt to pasta and toss gently to coat (more water if necessary). Server sprinkled with chives and pecorino.