Tender pan-fried ricotta cakes, browned in sage butter and finished with lemon. The shelf holds just one ingredient, so this is a staples dinner that makes an elegant side dish the star. Serve with salad and bread.

Serves 2. 25 minutes, 18 at the stove.

About 580 calories a serving, 14 g protein, 24 g carbohydrate, 48 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.

You need 1 container [250 g] ricotta fresh fresca, 1 eggs, 3 tablespoons [25 g] flour, 1/4 teaspoon salt, to taste pepper, 3 tablespoons butter, 2 cloves, thinly sliced garlic, 2 tablespoons oil, 6 leaves fresh sage, 1 lemon.

1. Mix 250 grams of ricotta with one egg, 3 tablespoons of flour, 1/4 teaspoon of salt, and pepper until just combined. Form four small, flat cakes about 2 inches across and place on parchment.
2. Heat 2 tablespoons of oil in a skillet over medium heat. When it shimmers, slide in the four ricotta cakes and cook, undisturbed, for four minutes until the bottoms turn golden. Flip gently and cook another three minutes until the second side is set. Transfer to a plate.4 min
3. Lower the heat to medium-low. Add 3 tablespoons of butter to the pan with 6 sage leaves and 2 sliced garlic cloves. Swirl and listen for the butter to turn hazelnut brown and smell nutty, about three minutes. Pour the sage butter over the cakes. Zest the lemon over the top and serve immediately with lemon wedges.3 min

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Note Swap fresh sage for dried oregano if you must. Cakes keep, covered, for one day and warm gently in a low oven. Serve alongside a sharp green salad with lemon vinaigrette, or with roasted vegetables and crusty bread to stretch the meal.