These delicate ravioli need little more than heat and a simple sauce. A brown butter finish with fresh sage brings out the lemon and basil in the filling, and the whole dish comes together in the time it takes pasta water to boil.

Serves 2. 15 minutes, 12 at the stove.

About 500 calories a serving, 17 g protein, 17 g carbohydrate, 41 g fat. From USDA figures for 60% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil, then add the ravioli and stir once to prevent sticking. Cook at a bare simmer for about 4 minutes until the ravioli float and hold steady; gently remove them to a serving bowl with a slotted spoon.7 min
2. While the ravioli cooks, melt 3 tablespoons butter in a small skillet over medium heat. Smash 1 clove garlic and add it to the butter along with 4 or 5 fresh sage leaves, stirring occasionally until the butter turns nutty and brown, about 3 minutes.3 min
3. Pour the brown butter and sage over the ravioli, season with salt and pepper, and toss gently to coat. Serve right away.

Note Swap fresh sage for dried thyme if needed. Leftovers keep covered in the fridge for one day and taste best warmed gently in a pan with a splash of water. Serve with a simple green salad or steamed broccoli on the side.