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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Summer Squash Ravioli Recipe

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This recipe for Summer Squash Ravioli is from This is MY Cookbook!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
20 oz fresh or frozen cheese ravioli
1 T olive oil
1 shallot, chopped
4-5 summer squash (yellow squash and zucchini), thinly sliced
Kosher salt and black pepper
1 c heavy cream (or half and half)
1 T grated lemon zest
1/2 c grated pecorino or Parmesan cheese, plus more for serving
2 T chopped fresh chives
Directions:
Directions:
Cook the pasta according to the package directions. Drain the pasta and return it to the pot. Toss with a little olive oil to keep from sticking.

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, Parmesan cheese, and ½ teaspoon salt to the pasta and toss gently to coat. Serve sprinkled with the chives and additional Parmesan cheese.

 

 

 

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