Recipe Index

Italian | Italian Lemon Sauce

Revised on September 28, 2011

A creamy and lemony sauce for pasta. I've served it with Gorgonzola cheese raviolis and lemon ricotta raviolis. The lemon ricotta raviolis were my favorite so far.

Yield: 6 servings

Italian lemon sauce


1 lemon, peeled into 1/2 inch thick strips

4 tablespoons unsalted butter

1 cup white wine, Pinot Grigio preferred

1/2 cup low-sodium chicken stock

3/4 cup heavy cream

1 lemon, juiced

1 1/2 cups grated Parmigiano-Reggiano cheese

finely chopped parsley for garnish



Melt butter in a sauce pan, add the lemon peel and saute, do not let brown. Saute until the lemon starts to shrink or curl a little.

Add white wine and stock and reduce to 2/3 of volume, about 1 cup should remain. Bring to a boil and add the cream. Boil to thicken. The sauce should be thick enough to make a "river" when finger is drawn over the back of spoon.

Add a little salt and the juice of the lemon. Taste for seasoning.

Add cooked pasta, fettuccine works well, and bring to a boil. Add Parmigiano-Reggiano and stir in. Taste again. Add more salt, lemon juice or cheese if needed. Top with parsley.


(Ref. Sur La Table's "Italian Lemon Sauce" recipe, "Ravioli Workshop" class.)