Ricotta and spinach tortelloni needs only heat and fat to shine. Brown butter with sage transforms this shelf staple into dinner that tastes slow-cooked. Ten minutes and two pans.

Serves 2. 15 minutes, 10 at the stove.

About 350 calories a serving, 10 g protein, 9 g carbohydrate, 31 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil. Add 9 oz of tortelloni and stir gently so they do not stick.10 min
2. While the water heats, melt 3 tablespoons butter in a wide pan over medium-high heat. Add 8 sage leaves and cook until the butter turns deep golden and smells nutty, about 4 minutes.4 min
3. When the tortelloni float and are tender, after about 3 minutes, scoop them into the sage butter with a slotted spoon, reserving the pasta water. Toss gently to coat.
4. Add 2 tablespoons of the pasta water to loosen the sauce. Season with salt and pepper, taste and adjust. Divide between two bowls and serve at once.

Note Swap sage for rosemary or thyme. Leftovers reheat gently in a pan with a splash of water. Serve with a green salad and crusty bread to soak the butter.