Mezzaluna's tender ravioli stuffed with ricotta, kale, and spinach want nothing but good butter, a whisper of sage, and golden garlic to shine. This is the dinner to make when you need something in the pan faster than you can set the table.

Serves 2. 20 minutes, 18 at the stove.

About 180 calories a serving, 2 g protein, 3 g carbohydrate, 19 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 rolling boil. While you wait, pull 2 cloves of garlic thin and tear 4 fresh sage leaves by hand. Pour 3 tablespoons of butter into a large skillet and set over medium heat.
2. When the butter foams, add the garlic and sage and listen for a gentle sizzle; this takes about 1 minute. Do not let the garlic brown. While the butter infuses, drop the entire package of ravioli into the boiling water.1 min
3. Stir the ravioli once with a wooden spoon to keep them from sticking. They will float to the surface when they are done, about 3 to 4 minutes; this is your cue to fish them out with a slotted spoon straight into the sage butter.
4. Fold everything gently together over medium heat until the ravioli are coated and the butter is pale gold, about 1 minute. Taste and add salt and pepper. Divide between two plates and serve at once.1 min

Note Swap sage for a pinch of red pepper flakes if you prefer heat to herbs. Leftovers keep in the fridge for one day and can be warmed in a skillet with a splash of water. Finish with grated Parmesan and serve with a simple green salad or steamed broccoli.