Creamy Ravioli With Squash, Lemon, And Chives Recipe

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16 to 18 ounces cheese ravioli (fresh or frozen)

1 tablespoon 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 tablespoon grated lemon zest

1/2 cup grated pecorino or Parmesan (2 ounces), plus more for serving

2 tablespoons chopped fresh chives

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