- 10 oz. cheese ravioli
- 2 tsp. olive oil
- 1 Tbsp. finely chopped shallot
- ½ each zucchini and yellow squash, sliced thin, about 1 cup total
- ¾ c. heavy cream
- Zest of 1 lemon
- ¼ c. finely shredded Parmesan cheese plus more for topping
- 1 Tbsp. chopped chives
Cook pasta according to package directions. Drain pasta, reserving ¼ c. cooking water, and return to pot. Simultaneously, heat oil in medium skillet. Add shallot and cook until soft, stirring, about 2 min. Add vegetables with salt and pepper to taste. Cook, stirring often, until squash is just beginning to soften, 2-3 min. Add cream and lemon zest; cook until squash is tender and cream is thickened, 2 min. or so.
Add squash mixture and ¼ c. Parmesan to drained pasta. Stir to mix, adding pasta water as needed for desired sauce consistency. Serve, sprinkled with chives and additional Parmesan. Serves 2; easy to double.
Accompany with Cooper-Garrod Test Pilot P-61 Black Widow