Creamy Ravioli With Squash, Lemon and Chives
"From the May 2011 "Real Simple" magazine. DH and I made this quick and easy recipe for dinner tonight and thought it was a great weeknight meal. I used frozen ravioli, homemade from a local Italian bakery and used the Pecorino cheese. We did not need to use any of the reserved cooking water. Serving size says 4, but DH and I ate the whole batch ourselves."
photo by Satyne
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 16 -18 ounces cheese ravioli (fresh or frozen)
- 1 tablespoon olive oil
- 1 shallot, chopped
- 3 summer squash, thinly sliced (zucchini and or or yellow squash, about 1 1/2 lbs)
- kosher salt and black pepper
- 3⁄4 cup heavy cream
- 1 tablespoon grated lemon zest
- 1⁄2 cup grated pecorino cheese, plus more for serving (2 oz, can use Parmesan)
- 2 tablespoons chopped fresh chives
directions
- 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 the shallot and cook, stirring occasionally, until soft, 3 to 4 minutes.
- Add the squash and 1/4 tsp 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, 1/4 cup of the reserved cooking water, and 1/2 tsp 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.
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Reviews
-
Delicious! I made this exactly as posted and will definitely be making this again. Perfection! -
This was superb. Sorry for the bad photo. Dish came together easily, flavours were amazing. Many a contented noise was made while eating. Made for Spring photo tag.
RECIPE SUBMITTED BY
I work full-time as a School Psychologist in Michigan. Besides the kids, one of the best aspects of the job is summer vacation, when I can concentrate on doing more of the things that I like to do---like look up recipes and play games on Recipezaar!!!
I married my wonderful and handsome husband, Sean, in August 2007. He is becoming a wonderful gardender and tends to both our veggie and herb gardens. We really enjoy cooking with our own fresh ingredients. We most often cook together, so my reviews typically reflect our joint opinions. He's the better cook, so I pick up a lot of my techniques from him.
My other interests include reading (now that I have time), Irish dancing (I've taken a class for the last several years), "appreciating" wine (I use the term very loosely), and listening to and going to see Irish bands (I love the Pogues).
I also enjoy travelling, especially around Western Europe, where I have been multiple times. One of my favorite places is Italy, and Sean and I had a great time on our honeymoon eating, drinking, and sightseeing in the Cinque Terre and in Tuscany. This July 2009, we expanded our horizons to Eastern Europe and visited the Czech Republic, Slovenia, and Croatia. Two of my favorite dishes on the trip were Croatian: fish brodet and Hvarska gregada. I am looking forward to trying my hand at making them at home as I see that someone on Zaar, who is Croatian, posted recipes for both!
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