Large ravioli from the shelf need little but butter and time to brown. This is the shortest path to supper: the pasta cooks while you make a simple sauce that coats and carries the cheese inside.

Serves 2. 25 minutes, 10 at the stove.

About 420 calories a serving, 13 g protein, 12 g carbohydrate, 36 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil. When it bubbles hard, slip in the ravioli and stir gently. Cook until they float and hold their shape, about 3 minutes.10 min
2. While the ravioli cook, cut 3 tablespoons of butter into a small skillet and set it over medium heat. Swirl the pan often as it foams and then turns golden and nutty, about 4 minutes; watch it closely so it browns without burning.5 min
3. Scoop the cooked ravioli from the water with a slotted spoon into the browned butter. Toss gently to coat, grind a pinch of pepper over, and taste for salt. Plate and spoon the remaining butter and its browned bits over the top.

Note Sage leaves fried in the butter add depth if you have them. Leftovers keep two days cold or can be reheated in a warm skillet with a tablespoon of water. Serve with a green salad or steamed broccoli on the side.