Creamy Ravioli With Squash, Lemon, and Chives

Photo by Con Poulos
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 630 calories
    • Fat 35 g
    • Sat Fat 19 g
    • Cholesterol 136 mg
    • Sodium 1,236 mg
    • Protein 24 g
    • Carbohydrate 56 g
    • Sugar 6 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 417 mg


  1. Check 16 to 18ounces cheese ravioli (fresh or frozen)
  2. Check 1tablespoon olive oil
  3. Check 1 shallot, chopped
  4. Check 3 summer squash (zucchini and/or yellow squash; about 1 1⁄2 pounds), thinly sliced
  5. Check kosher salt and black pepper
  6. Check 3/4cup heavy cream
  7. Check 1tablespoon grated lemon zest
  8. Check 1/2cup grated pecorino or Parmesan (2 ounces), plus more for serving
  9. Check 2tablespoons chopped fresh chives


  1. Cook the pasta according to the package directions. Reserve ½ 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 ¼ teaspoon each salt and pepper and 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, ¼ cup of the reserved cooking water, and ½ teaspoon salt to the pasta and toss gently to combine (add more cooking water as needed to loosen the sauce).
  6. Serve sprinkled with the chives and additional pecorino.