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Creamy Ravioli With Squash, Lemon, and Chives

Creamy Ravioli With Squash, Lemon, and Chives
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Serves 4| Hands-On Time: | Total Time:



  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.
By May, 2011

Nutritional Information

  • Per Serving
  • Calories 630
  • Fat 35g
  • Sat Fat 19g
  • Cholesterol 136mg
  • Sodium 1,236mg
  • Protein 24g
  • Carbohydrate 56g
  • Sugar 6g
  • Fiber 5g
  • Iron 3mg
  • Calcium 417mg
What does this mean? See Nutrition 101 .

Quick Tip

Look for yellow squash and zucchini that are thin and fewer than 8 inches long. Big and fat ones tend to be bitter and spongy. If only giant squash is available, quarter it lengthwise and cut out the spongy center.

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