Creamy Ravioli With Squash, Lemon and Chives |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From the May 2011 Real Simple magazine. DH and I made this quick and easy recipe for dinner tonight and thought it was a great weeknight meal. I used frozen ravioli, homemade from a local Italian bakery and used the Pecorino cheese. We did not need to use any of the reserved cooking water. Serving size says 4, but DH and I ate the whole batch ourselves. Ingredients:
16 -18 ounces cheese ravioli (fresh or frozen) |
1 tablespoon olive oil |
1 shallot, chopped |
3 summer squash, thinly sliced (zucchini and or or yellow squash, about 1 1/2 lbs) |
kosher salt and black pepper |
3/4 cup heavy cream |
1 tablespoon grated lemon zest |
1/2 cup grated pecorino cheese, plus more for serving (2 oz, can use parmesan) |
2 tablespoons chopped fresh chives |
Directions:
1. Cook the pasta according to the package directions. Reserve 1/2 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.
3. 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 to 5 minutes.
4. Add the cream and lemon zest and cook until the vegetables are tender and the cream is slightly thickened, 1 to 2 minutes.
5. 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 if the pasta seems dry).
6. Serve sprinkled with the chives and additional Pecorino.
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