Spring Ravioli with Squash and Lemon
All the colors of Spring are included in this easy and colorful dish. This dish only took 30 minutes total to make from start to finish. The lemon zests brightens up the flavors of the zucchini and yellow squash. I found some refrigerated spinach and ricotta ravioli that was delicious. You could even add some fresh spinach in this dish at the end when adding the ravioli.
bon COOK tools used: Santoku Chef Knife, Le Petit Grater, Heat Resistant Spatula
Ingredients
16 to 18 ounces cheese ravioli (fresh or frozen)
1 tablespoon FRENCH PANTRY EVOO
1 shallot, chopped
3 summer squash thinly sliced (zucchini and yellow squash)
(total 1 1/2 pounds)
3/4 cup heavy cream
1 tablespoon grated lemon zest
1/2 cup grated Parmesan cheese
2 tablespoon chopped fresh chives
Instructions
Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water; drain the pasta and return 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 teaspoon 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 ravioli, grated Parmesan, 1/4 cup of the reserved cooking water, and 1/2 teaspoon 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 Parmesan.