Creamy Ravioli with Squash, Lemon, and Chives

from Keeping Up with the Joneses

kendallandkeith.blogspot.com

We had this for dinner and it was delicious! Definitely on the make-again list.

Ingredients:
16 to 18 oz fresh or frozen cheese ravioli
1 Tbsp olive oil
1 shallot, chopped
4-5 summer squash (yellow squash and zucchini), thinly sliced
Kosher salt and black pepper
3/4 cup heavy cream
1 Tbsp grated lemon zest
1/2 cup grated pecorino or Parmesan cheese, plus more for serving
2 Tbsp chopped fresh chives

Instructions:

• Cook the pasta according to the package directions. Drain the pasta and return it to the pot. Toss with a little olive oil to keep from sticking.
• 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.
• Add the squash mixture, Parmesan cheese, and ½ teaspoon salt to the pasta and toss gently to coat. Serve sprinkled with the chives and additional Parmesan cheese.

Total Time: 20 minutes
Serves: 4