Creamy Ravioli with Squash, Lemon and Chives

I love stopping by Keeping Up with the Jonses to check out the recipes posted each Monday.  I found this one a while back and saved it in a special place (Pinterest).  Here is where you can find the recipe online.  I really enjoyed this pasta.  It took no time to make. The fresh veggies added color and flavor to make this a fabulous summer pasta.  

Creamy Ravioli with Squash, Lemon and Chives

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

Instructions:

• 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.

Total Time: 20 minutes
Serves: 4