16-18 ounces cheese ravioli (fresh or frozen)
1 TBSP olive oil
1 shallot, chopped
3 summer squash (zucchini and/or yellow squash; about 1 1/2 pounds), thinly sliced
Kosher salt and black pepper
3/4 cup heavy cream
1 TBSP grated lemon zest
1/2 cup grated pecorino or Parmesan (2 ounces), plus more for serving
2 TBSP chopped fresh chives

Cook the pasta according to the package directions.  Reserve 12 cup of the cooking water; drain the pasta and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium heat.  Add the shallot and cook, stirring occassionally, until soft, 3-4 minutes.  Add the squash and 1/4 TBSP 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

Add the squash mixture, Parmesan, 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 Parmesan.