Buttery Lemon Pasta Sauce on RaviolliI 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.


  • 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.


  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