Frozen ravioli stuffed with squash and potato is a shortcut that needs only brown butter and sage to be dinner. This shelf does the work; you add the final touch and have a warm plate in twenty minutes.

Serves 2. 20 minutes, 8 at the stove.

About 230 calories a serving, 1 g protein, 3 g carbohydrate, 25 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil. While it heats, tear 6 fresh sage leaves into pieces and set them aside.
2. Add the frozen ravioli to the boiling water and stir once. Cook until they rise to the surface and a minute more, about 4 to 5 minutes total. Taste one to check it is tender.5 min
3. Meanwhile, melt 4 tablespoons of butter in a small skillet over medium heat. Let it foam and turn golden brown, about 3 minutes, stirring now and then so it does not burn, then add the torn sage leaves and turn off the heat.3 min
4. Lift the cooked ravioli from the water with a slotted spoon, letting them drain as they come out. Divide them between two bowls and pour the brown butter and sage over them. Season with salt and pepper to taste.

Note Swap the sage for 2 cloves of minced garlic if you like. Leftovers do not keep well and are best eaten right away. Serve with a green salad and crusty bread to soak up the butter.