Cooking with Rena Lee

Prep Time: 20 min
Cook Time: 20 min

Yield:4

INGREDIENTS:

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

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.