Creamy Ravioli With Squash, Lemon, and Chives

Con Poulos
Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

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

Directions

  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.
Charlyne Mattox
April 2011

Nutritional Information

  • Per Serving
  • Calories 630
  • 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
What does this mean? See Nutrition 101.