Creamy Ravioli With Squash, Lemon and Chives

1. 1

   Cook the pasta according to the package directions.

2. 2

   Reserve 1/2 cup of the cooking water; drain the pasta and return it to the pot.

3. 3

   Meanwhile, heat the oil in a large skillet over medium heat.

4. 4

   Add the shallot and cook, stirring occasionally, until soft, 3 to 4 minutes.

5. 5

   Add the squash and 1/4 tsp each salt and pepper to the skillet.

6. 6

   Cook, tossing often, until the vegetables are just beginning to soften, 4 to 5 minutes.

7. 7

   Add the cream and lemon zest and cook until the vegetables are tender and the cream is slightly thickened, 1 to 2 minutes.

8. 8

   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).

9. 9

   Serve sprinkled with the chives and additional Pecorino.

* Per serving · 4 servings · Values may vary.

No additional tips available.