Creamy Ravioli with Squash, Lemon, and Chives |
Prep Time: 20 min
Cook Time: 20 min
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Comments: Magazine page 'May 2011, realsimple.com'
in corner |
Yield:4
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INGREDIENTS: |
| 16-18 oz |
cheese ravioli (fresh or frozen) |
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| 1 tbsp |
olive oil |
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| 1 |
shallot, chopped |
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| 3 |
summer squash (zucchini and/or yellow squash' about 1 1/2 lb), thinly sliced |
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Kosher salt and black pepper |
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| 3/4 cup |
heavy cream |
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| 1 tbsp |
grated lemon zest |
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| 1/2 cup |
pecorino or Parmesan (2 oz), plus more for serving |
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| DIRECTIONS: |
- Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water, drain the pasta and return to the pot.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until soft, 3-4 minutes. 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 minutes. 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 the pasta and toss gently to coat (add more cooking water is the pasta seems dry). Serve sprinkled with the chives and additional pecorino.
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