A handful of leftover ravioli becomes dinner with the most forgiving finish: brown butter, sage, and parmesan. This is how you use up half-portions without waste or apology.

Serves 2. 15 minutes, 12 at the stove.

You need a handful ravioli, 3 tablespoons butter, to taste salt, to taste pepper, 6 leaves fresh sage, 2 ounces parmesan.

1. Bring a pot of salted water to a boil. Add your handful of ravioli and cook until they float, about 4 minutes; stir gently while you prep the other elements.4 min
2. Melt 3 tablespoons of butter in a large skillet over medium heat. Add 6 sage leaves and cook until the butter foams, turns golden-brown, and smells nutty, about 4 minutes. Watch it closely.4 min
3. When the ravioli float, scoop them gently from the water with a slotted spoon and add them to the brown butter. Turn off the heat and toss them once or twice to coat.
4. Divide the ravioli and brown butter between two bowls. Shave 1 ounce of parmesan over each, crack pepper on top, and taste for salt.

Note You can swap the sage for thyme or skip it if you have neither. Leftovers keep in a sealed container for one day; reheat gently in a dry pan over low heat. Serve with a simple green salad on the side or follow with a second course if you want something more substantial.

Crispy sage and brown butter transform a half-packet of ravioli into something that feels intentional. The ravioli does all the heavy lifting here while you make the sauce, so dinner is ready in the time it takes to boil water.

Serves 2. 20 minutes, 8 at the stove.

You need half a packet ravioli, to taste salt, to taste pepper, 3 tablespoons butter, 2 cloves garlic, 1 teaspoon dried sage, 4 leaves fresh sage, small wedge for grating parmesan.

1. Bring a large pot of salted water to a boil. While the water heats, mince two garlic cloves finely. Pour 3 tablespoons of butter into a wide skillet over medium heat and let it foam and brown, tilting the pan often to see the butter turn gold, about 4 minutes. Stop when it smells nutty and the solids have settled to the bottom.4 min
2. Add the minced garlic to the browned butter off the heat. Tear four fresh sage leaves into the butter and stir to coat with the oil.
3. Once the water boils, drop the ravioli into the pot and stir gently. Cook until the ravioli float, then cook for another minute or two until they are tender, about 6 minutes total. The cue is when they float and feel soft to the bite.6 min
4. Drain the ravioli, reserving one cup of cooking water. Add the ravioli to the brown butter with two tablespoons of the cooking water and toss gently to coat.
5. Divide the ravioli between two bowls and grate fresh parmesan over each. Grind black pepper over the top and taste for salt, adjusting as needed.

Note If you have no fresh sage, use one teaspoon of dried sage steeped in the butter instead. Leftovers keep for two days in the fridge and reheat gently in a low oven with a splash of water. Serve with a simple green salad or roasted vegetables on the side.

A few ravioli halves become something whole when crisped in brown butter, their filling turned rich and almost caramelized at the edges. This is how you rescue the last bits of pasta from the back of the fridge and feel dignified about it.

Serves 2. 15 minutes, 15 at the stove.

You need four or five pieces ravioli halves, 3 tablespoons butter, to taste salt, to taste pepper, six to eight leaves fresh sage leaves.

1. Pat four or five ravioli halves dry with a paper towel to help them crisp. Heat 3 tablespoons butter in a skillet over medium-high heat until the foam subsides and the milk solids turn deep brown, about four minutes, swirling the pan often.4 min
2. Lay the ravioli flat in the brown butter, cut side down, and cook without moving them until the edges are deep golden and crisp, two to three minutes. The filling should feel set when you press gently.3 min
3. Turn the ravioli over carefully and cook the other side for one minute, then scatter six to eight sage leaves into the pan and tilt it to coat them in the hot brown butter. Season with salt and pepper.1 min

Note Swap the sage for a squeeze of lemon juice if you have it. These keep in an airtight container for two days and reheat well in a warm skillet for one minute per side. Serve on their own with crusty bread, or toss with a simple green salad.