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Community Recipe
from [lisa3j]
Creamy Ravioli with Squash, Lemon, and Chives

Creamy Ravioli with Squash, Lemon, and Chives

This is a wonderful use for your fresh summer squash. My whole family loved it! It can be a light main dish or as I served it, a side dish with steak.

  • Yield: 4 servings

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

Preparation

Cook pasta according to the package directions. Reserve 1/2 cup of the cooking water; drain 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 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.

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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Creamy Ravioli with Squash, Lemon, and Chives recipe

This recipe is a personal recipe added by lisa3j and has not been tested or endorsed by MyRecipes.
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