Creamy Ravioli with Squash, Lemon, and Chives

Once again I find our schedule this month to be out of this world busy. Luckily I find some easy recipes like this to make on busy nights using some fresh veggies from the store and fresh herbs from my neighbor!

We saw these at HEB (photo credit of my son). Loved the bright color and since we love zucchini we had to use them.

Fresh chives from my neighbor!

Creamy Ravioli with Squash, Lemon, and Chives

(Adapted from Real Simple)

 

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16-18 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

2tablespoons chopped fresh chives

 

Cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot.

 

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 and 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.

 

Add the squash mixture, pecorino, ¼ cup of the reserved cooking water, and ½ teaspoon salt to the pasta and toss gently to combine (add more cooking water as needed to loosen the sauce).

 

Serve sprinkled with the chives and additional pecorino.