Creamy Ravioli with Squash, Lemon and Chives


Dinner can be such a crazy time around my house.  Everyone is hungry, everyone is tired and it’s nice to have something quick to fall back on. 

This dish shows off some lovely Spring colors but feels hearty with the cream sauce.  A side salad is all you need to complete the meal.

Overall, it was a great dinner….everyone ate happily and we are all ready for the weekend!!

Start by prepping your ingredients; thinly slice your squash, chop your shallot and shred your cheese.

Cook the pasta according to the package directions.  Reserve 1/2 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 shallot and cook, stirring occasionally, until soft, 3 to 4 minutes.  Add the squash and 1/2 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 squash mixture, pecorino and 1/4 cup of the reserved cooking water and toss gently to coat (add more cooking water if the pasta seems dry).  Serve sprinkled with chives and additional pecorino.

Creamy Ravioli with Squash, Lemon and Chives
Adapted from Real Simple

16 to 18 ounces cheese ravioli (fresh or frozen)
1 Tablespoon olive
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

Start by prepping your ingredients; thinly slice your squash, chop your shallot and shred your cheese.

Cook the pasta according to the package directions.  Reserve 1/2 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 shallot and cook, stirring occasionally, until soft, 3 to 4 minutes.  Add the squash and 1/2 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 squash mixture, pecorino and 1/4 cup of the reserved cooking water and toss gently to coat (add more cooking water if the pasta seems dry).  Serve sprinkled with chives and additional pecorino.

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5 Comments

  1. I want that deliciousness now!

    Reply
  2. Darryl in Austin 2

    This will be on my dinner table tonight!

    Reply
  3. Love the use of the squash! Yum!

    Reply
  4. Shelley 4

    I made this last night. It was amazing! I had some baby portabella mushrooms so I sauteed those with the squash as well! It was a hit and I will be adding it to my regular cooking rotation!

    Reply
  5. Julia in Atlanta 5

    I found your site a few years ago. My family has enjoyed this recipe a lot since! Now that I’m on Pinterest, I’m pinning this one. Thanks for the great recipes and I love what you’ve done with your site – keep up the great work!!

    Reply

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