Lemon Butter Pasta Sauce

I found this recipe from those folks over at Endless Simmer. It’s a very easy sauce to make, takes about 5 minutes and brings a lot of flavour. This recipe was enough for 24 large ravioli.

I made this last night to complement some amazing aubergine and mozzarella ravioli that we bought from Ocado. We served it with a simple salad and a grating of parmesan to finish.

I personally feel a slice or two of garlic bread would have really finished it off…next time.

 Ingredients

• 60ml/ (1/4 cup) of white wine
• Juice of half a lemon
• 1 clove of garlic (crushed)
• 1 shallot (finely diced)
• 1 tsp dried thyme
• 50g butter
• Salt and pepper to taste.

Method

1. Put white wine, lemon juice, garlic, shallot and thyme in a small saucepan
2. On medium heat, simmer until the wine is reduced by about half
3. Add the butter a little at a time – add more butter if you are looking for a creamier, more buttery sauce.
4. Season with salt and add pepper to taste
5. Add cooked pasta to the sauce, coat and serve