Creamy Ravioli With Squash, Lemon and Chives

Total Time
Prep 15 mins
Cook 15 mins

From the May 2011 "Real Simple" magazine. DH and I made this quick and easy recipe for dinner tonight and thought it was a great weeknight meal. I used frozen ravioli, homemade from a local Italian bakery and used the Pecorino cheese. We did not need to use any of the reserved cooking water. Serving size says 4, but DH and I ate the whole batch ourselves.

Ingredients Nutrition

  • 16 -18 ounces cheese ravioli (fresh or frozen)
  • 1 tablespoon olive oil
  • 1 shallot, chopped
  • 3 summer squash, thinly sliced (zucchini and or or yellow squash, about 1 1/2 lbs)
  • kosher salt and black pepper
  • 34 cup heavy cream
  • 1 tablespoon grated lemon zest
  • 12 cup grated pecorino cheese, plus more for serving (2 oz, can use Parmesan)
  • 2 tablespoons chopped fresh chives


  1. Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water; drain the pasta and return it to the pot.
  2. Meanwhile, heat the oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until soft, 3 to 4 minutes.
  3. Add the squash and 1/4 tsp each salt and pepper to the skillet. Cook, tossing often, until the vegetables are just beginning to soften, 4 to 5 minutes.
  4. Add the cream and lemon zest and cook until the vegetables are tender and the cream is slightly thickened, 1 to 2 minutes.
  5. 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).
  6. Serve sprinkled with the chives and additional Pecorino.
Most Helpful

5 5

Delicious! I made this exactly as posted and will definitely be making this again. Perfection!

5 5

This was superb. Sorry for the bad photo. Dish came together easily, flavours were amazing. Many a contented noise was made while eating. Made for Spring photo tag.