These little cheese ravioli are tender and rich, barely needing embellishment. A simple brown butter and sage sauce lets the filling shine, finished with grated cheese and cracked pepper. Cook the ravioli while you finish the sauce.

Serves 2. 15 minutes, 12 at the stove.

About 600 calories a serving, 20 g protein, 20 g carbohydrate, 50 g fat. From USDA figures for 60% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil for the ravioli. Mince 2 cloves of garlic.
2. Put 4 tablespoons of butter in a large skillet over medium-high heat. When the foam subsides, add 8 fresh sage leaves and swirl until the butter turns golden brown with nutty aroma, about 3 minutes. Stir in the minced garlic and cook until fragrant, 30 seconds; remove from heat.4 min
3. Cook the full package of ravioli in boiling water, stirring once when they hit the pan. They will float to the surface and bob for 1 minute more, then they are done, about 2 to 3 minutes total. Reserve 1/4 cup pasta water before draining.3 min
4. Transfer the ravioli to the skillet with the brown butter sauce and toss gently to coat, adding splashes of reserved pasta water to loosen the sauce and coat each ravioli. Crack black pepper over the top to taste and serve at once.

Note Swap fresh sage for 1/2 teaspoon dried sage if needed. Leftover ravioli keeps in an airtight container for two days and reheats gently in a warm skillet with a splash of water. Serve with a simple salad of bitter greens, or stretch with a crusty baguette and warm bread for soaking up the butter.