Creamy Ravioli With Squash, Lemon and Chives

• 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.
2. Reserve 1/2 cup of the cooking water; drain the pasta and return it to the pot.
3. Meanwhile, heat the oil in a large skillet over medium heat.
4. Add the shallot and cook, stirring occasionally, until soft, 3 to 4 minutes.
5. Add the squash and 1/4 tsp each salt and pepper to the skillet.
6. Cook, tossing often, until the vegetables are just beginning to soften, 4 to 5 minutes.
7. Add the cream and lemon zest and cook until the vegetables are tender and the cream is slightly thickened, 1 to 2 minutes.
8. 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).
9. Serve sprinkled with the chives and additional Pecorino.

cheese, olive oil, shallot, summer, kosher salt, heavy cream, lemon zest, pecorino cheese, fresh chives

Taken from www.food.com/recipe/creamy-ravioli-with-squash-lemon-and-chives-460215 (may not work)