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Cheese Ravioli with Summer Squash Ribbons

Cook Time10 mins
Total Time10 mins
Course: Pasta
Servings: 4 servings
Author: Barbara Schieving

Ingredients

  • 1 pound refrigerated cheese ravioli I used tri-color
  • 3 tablespoons butter
  • 1 shallot chopped
  • 1 clove garlic minced
  • 1 small zucchini very thinly sliced lengthwise*
  • 1 small yellow squash very thinly sliced lengthwise*
  • 3 small tomatoes diced
  • ½ teaspoon salt
  • teaspoon freshly ground black pepper
  • ½ cup grated Parmesan cheese
  • ½ cup chopped fresh parsley

Instructions

  • Bring a large pot of salted water to a boil. Cook ravioli until they float, 3 to 5 minutes or according to package directions. Drain.
  • Melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallot, garlic, zucchini, and yellow squash and cook, stirring often, until softened, 2 to 3 minutes. Add tomatoes, salt, and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add the ravioli and toss gently. Serve immediately.
  • *Salting: Sprinkle salt lightly on the sliced squash. Put salted squash in a colander over a larger bowl and allow to drain for one hour. After one hour wipe the squash dry.