creamy ravioli with squash, lemon, and chives

I made this for dinner, and will make it again.  The lemon zest made this recipe, for sure.  Gave it a nice, fresh taste!

From Real Simple Magazine

Serves 4

16-18 oz cheese ravioli
1 Tbsp olive oil
1 shallot, chopped
3 summer squash (green or yellow; about 1 1/2 lbs), thinly sliced
Kosher salt and black pepper
3/4 cup heavy cream
1 Tbsp grated lemon zest
1/2 cup grated percorino or Parmesan (2 oz) plus more for serving
2 Tbsp chopped fresh chives
*Don't forget to save some pasta water

1. Cook the pasta according to the package directions.  Reserve 1/2 cup of the cooking water; drain the pasta and return it to the pot.

2. Meanwhile, heat the oil in a large skillet over medium heat.  Add the shallot and cook, stirring occasionally, until soft, 3-4 minutes.  Add the squash and 1/4 tsp each salt and pepper to the skillet.  Cook, tossing often, until the vegetables are just beginning to soften, 4-5 minutes.  Add the cream and lemon zest and cook until the vegetables are tender and the cream is slightly thickened, 1-2 minutes.

3. Add the squash mixture, percorino, 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 additional percorino.