Ravioli and Summer Squash with Lemon Cream Sauce

Ravioli Squash recipe | Fefferfit

If you’re like me, there’s a whole lot in the title of this recipe that sets off both my tastebuds and my alarm bells. Pasta? With insulin resistance? But I promise, pasta can be a part of your life, if you’re linking and balancing things correctly. And the savory sauteed squash plus a light note of lemon and a splash of cream? Amazing.

Does it help if I add that this recipe comes together in 15 minutes and will feed my whole family? OK then.

Ravioli and Summer Squash with Lemon Cream Sauce

  • 18 ounces cheese ravioli (fresh or frozen work, but I always buy frozen bc it’s cheaper)
  • 1 tablespoon olive oil
  • 1/4 red or yellow onion, chopped
  • 1 1/2 lbs yellow summer squash, thinly sliced
  • kosher salt and black pepper
  • 3/4 cup heavy cream
  • zest of 1 lemon
  • 1/2 cup grated Parmesan (2 ounces), plus more for sprinkling
  • 2 tablespoons chopped fresh chives


  1. Start some water boiling to cook pasta according to package directions.
  2. Meanwhile, heat the oil in a really big skillet over medium heat. Add the onion and cook, stirring occasionally, until soft, 3 to 4 minutes. Add the squash and 1/2 teaspoon each salt and pepper to the skillet. Cook, stirring once or twice, until the vegetables are just beginning to soften, 4 to 5 minutes. Don’t forget to check on your pasta.
  3. Add the cream and lemon zest and cook until the vegetables are tender and the cream is slightly thickened, 1 to 2 minutes.
  4. Add the drained pasta to the skillet and toss with the Parmesan and more salt to taste. Serve  sprinkled with the chives and additional Parm.

Serves 5 adults. Nutrition: 420 cal, 29c, 14p, 25f, 2fi, 5s.
Recipe lightly adapted from Real Simple Magazine. 


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