How to make it:
The sauce cooks equally as quick as the ravioli so get started with boiling the water in a large pot. Add a couple teaspoons of salt to the water. This is the only real opportunity to season the pasta.

Start by making a basic roux. This is your base for any cream sauce. Using a braiser or a large skillet, melt the butter over medium heat.

Once melted, sprinkle in the flour and whisk until combined. It will be a little lumpy here - that's ok! Cook down the flour for 2-3 minutes.

Add in the minced garlic and cook for another 30 seconds, stirring so it doesn't burn.

Pour in the wine and bring to a simmer; let reduce by about half. Whisking to break down the flour lumps.

The pot of water should be boiling by about now - toss in the frozen ravioli to cook.

Add in the heavy cream to the wine mixture and stir to combine. Bring back up to a simmer.

Sprinkle down a little Italian seasoning.

Grate the parmesan and add it to the sauce mixture. This will help thicken the sauce a bit more.

Add a pinch of salt.

Strain the ravioli (save a half a cup of water in case you need to thin out the sauce as it sets) and add them into the sauce. Stir to combine.

Give a squirt of lemon juice and top with fresh parsley.

Serve hot and enjoy!