- 2
Ingredients
- 10 ounces cheese ravioli (I used Goat Cheese ravioli)
- 1 tablespoon olive oil
- 1 shallot, chopped
- 2 summer squash (zucchini and yellow squash; about 1 1⁄2 pounds), thinly sliced
- 1 cup of frozen white corn
- kosher salt and black pepper
- 1/2 cup half & half
- 1 tsp grated lemon zest
- Dash of Nutmeg
- 1/4 cup grated pecorino or Parmesan (2 ounces), plus more for serving
- 1 tablespoons chopped fresh chives
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