.creamy ravioli with squash, lemon, and chives.

First, I need to start off by saying I LOVE cooking with cream!!! Why does it have to be that everything that is SO bad for you tastes so darn delicious?! Anyway...This recipe was found in Real Simple magazine. I just discovered there recipes and am enjoying how simple they really are. This is especially helpful when trying to work with a budget while cooking. I also love summer squash and am so happy that it is back in season. Enjoy!



Ingredients (serves 4)
16 to 18 ounces cheese ravioli (fresh or frozen)
1 tablespoon olive oil
1 shallot, chopped
3 summer squash (zucchini and/or yellow squash; about 1 1⁄2 pounds), thinly sliced
kosher salt and black pepper
3/4 cup heavy cream
1 tablespoon grated lemon zest
1/2 cup grated pecorino or Parmesan (2 ounces), plus more for serving
2 tablespoons chopped fresh chives

Preparation
Cook the pasta according to the package directions. Reserve ½ 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 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, pecorino, ¼ cup of the reserved cooking water, and ½ 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 pecorino.