Frozen ravioli crisps in brown butter while you scatter sage and a pinch of nutmeg over the top. The filling holds its own against warm spiced butter, and the whole dish comes together in the time it takes water to boil.

Serves 2. 15 minutes, 8 at the stove.

About 190 calories a serving, 2 g protein, 4 g carbohydrate, 19 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil. Drop in 10 oz of frozen butternut squash ravioli and stir gently to keep them from sticking, then cook until they float and stay afloat for a minute or two, about three to four minutes.7 min
2. Meanwhile, tear 4 or 5 fresh sage leaves into pieces and set them aside. Melt 3 tablespoons of butter in a large pan over medium heat, then swirl it as it foams and begins to brown, about two minutes, until it smells nutty. Add the sage and let it crisp for 30 seconds.
3. Drain the ravioli and tip them into the brown butter, shaking the pan gently to coat them. Season with salt and pepper to taste, then divide between two bowls and serve at once.

Note Swap fresh sage for a pinch of dried sage if you have it. Leftovers are best eaten cold the next day as a snack or light lunch. Serve with a simple green salad or a glass of white wine to cut the richness.