Creamy Ravioli with Squash, Lemon and Chives

This is absolutely delicious.

This will rock your world. The combo of the squash, lemon and cheese tortellini is incredible. Make this, okay? Promise? Oh, and don't worry about the fact that this is vegetarian. I am married to a 'meat and three' kind-of-a-guy, and he loved every bite of this. It's perfect for summer, and a great way to use extra squash. It's also ready in just 20 minutes. Source: Real Simple

Creamy Ravioli with Squash, Lemon and Chives

(click here for printer-friendly version)

Ingredients:

16 to 18 oz fresh or frozen cheese ravioli (I used 20 oz Bertoli Four Cheese)

1 Tbsp olive oil

1 shallot, chopped

4-5 summer squash (yellow squash and zucchini), thinly sliced

Kosher salt and black pepper

3/4 cup heavy cream (I went closer to 1 cup with the increase amount of pasta I purchased)

1 Tbsp grated lemon zest

1/2 cup grated pecorino or Parmesan cheese, plus more for serving

2 Tbsp chopped fresh chives

I love squash.

Cook the pasta according to the package directions. Drain the pasta and return it to the pot. Toss with a little olive oil to keep from sticking.

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, Parmesan cheese, and ½ teaspoon salt to the pasta and toss gently to coat. Serve sprinkled with the chives and additional Parmesan cheese.

Your taste buds will rejoice! Oh, and it makes great leftovers, too. Enjoy!

PS - I'm linking up to Tasty Tuesdays at 33 Shades of Green - Head on over there to see lots of other great recipes!