Creamy Ravioli with Squash, Lemon, and Chives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
16 to 18 ounces cheese ravioli (fresh or frozen) |
1 shallot chopped |
1 tablespoon(s) olive oil |
1 1/2 pound(s) 3 summer squash zucchini and yellow thinly sliced |
kosher salt and pepper |
3/4 cup(s) heavy cream |
1 tablespoon(s) lemon zest grated |
1/2 cup(s) parmesan cheese grated |
2 tablespoon(s) fresh chives chopped |
Directions:
1. Cook pasta according to the package directions. Reserve 1/2 cup of the cooking water; drain 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. Add the squash and 1/4 teaspoon each salt and pepper to the skillet. Cook, tossing ofte, 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.
3. Add the squash mixture, parmesan cheese, 1/4 cup of the reserved cooking water, and 1/2 teaspoon salt to the pasta and toss gently to coat (add more cooking water if the pasta seems dry). Serve sprinkled with the chives and additional shredded parmesan cheese.
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