Creamy Ravioli With Squash, Lemon, and Chives

Con Poulos

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Serves 4| Hands-On Time: 20m | Total Time: 20m

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

Cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot.
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 ¼ teaspoon each salt and pepper to the skillet. Cook, tossing often, 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.
Add the squash mixture, pecorino, ¼ cup of the reserved cooking water, and ½ 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 pecorino.

By Charlyne Mattox, May 2011

See Nutritional Information for this recipe »

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.

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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.