Creamy Raioli with Squash, Lemon, and Chives

By brenie_shydee

Ingredients

• 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

Details

Servings 4

Preparation

Step 1

1.Cook the pasta according to the package directions. Reserve ½ 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. Add the squash and ¼ teaspoon each salt and pepper to the skillet. Cook, tossing often, until the vegetables are just beginning to soften, 4 to 5 minutes. Add the cream and lemon zest and cook until the vegetables are tender and the cream is slightly thickened, 1 to 2 minutes.

3.Add the squash mixture, pecorino, ¼ cup of the reserved cooking water, and ½ teaspoon salt to the pasta and toss gently to coat (add more cooking water if the pasta seems dry). Serve sprinkled with the chives and additional pecorino.