For many of my friends, gardens have started pushing out zucchini faster than they can be eaten. I remember my mom always threatening to plant less, neighbors dropping off bags of zucchini on our front porch and others bringing it into work. Please take it! Please! My husband’s mom is the only one I’ve ever encountered that seems to embrace the zucchini onslaught whole-heartedly, and even uses the ones that come in weighing slightly more than Bam-Bam’s club.
So, in honor of her, and in honor of zucchini season, I’m going to be trying to post more recipes on how to get rid of that zucchini – without throwing it in the compost heap…where it will inevitably flower…and produce more zucchini….AHH!
Today’s post was a very happy find, and Scott and I both loved it for it’s very fresh and light summery flavor.
And in classic fashion – this is a meal that can be prepared in roughly 20 minutes – perfect for you working folks!
Without further ado…
Creamy Ravioli with Squash, Lemon, and Chives (source)
- 16 to 18 oz cheese ravioli (fresh or frozen)
- 1 tbsp olive oil
- 1 shallot, chopped
- 3 summer squash (zucchini and/or yellow squash; about 1.5 lbs), thinly sliced
- kosher salt and black pepper
- 3/4 cup heavy cream
- 1 tbsp grated lemon zest
- 1/2 cup grated pecorino or Parmesan (2 oz), plus more for serving
- 2 tbsp chopped fresh chives
Cooking your pasta according to the package directions. Before draining, reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.
While your pasta is cooking, heat the oil in a large skillet over medium heat. Add the chopped shallot and cook, stirring occasionally, until it is soft, 3 to 4 minutes. Add the squash and 1/4 tsp each of salt and pepper to the skillet. Cook, stirring and 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 (or Parmesan), 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). Serve sprinkled with the chives and any extra cheese desired.
I had my handsome assistant helping me this time, so preparation was extra easy, and I was able to take a lot more photos of the during process. Woohoo! Everyone say, “Thank you handsome assistant!”
I apologize for how yellow-y these photos are. It’s definitely no fun having to cook in a kitchen with no natural light, and I’m not about to walk a steaming hot pan over to the window for photos every time. 🙂
Handsome assistant tossing those veggies.
I get very excited that our store brand ravioli is absolutely delicious.
Handsome assistant grating the lemon.
It’s Shake’n’Bake…and I helped!
Sprinkle in some cheese…
Serve it up, top it off with your chives, and YUM.
Isn’t that just lovely?
Some Tricks of the Trade:
- Definitely start your ravioli before prepping the vegetables. You’ll have time to do all your chopping and measuring before that water even boils.
- Absolutely do not overcook your squash. It may even still seem too crispy, but remember that it is going to simmer longer after you add the cream. No one likes mushy squash.
- I used fat-free half’n’half, in hopes of easing my stomach. My stomach loved it, but the texture of the cream sauce wasn’t that lovely. If you’re not concerned about texture, you’re fine using the fat-free, otherwsie, go for the full-fat heavy cream.
- My bag of ravioli was 25 oz – I used the whole thing and still had plenty of sauce. I just added some more zucchini and we were just fine.
Overall, we’ll definitely make this again. A great use of summer zucchini, but still cheesy and delicious and fresh tasting. The lemon adds just the right touch. Delish!
Here’s your easy-to-print version: Creamy Ravioli with Squash, Lemon & Chives
Enjoy, and Happy Thursday!!