A tray of good ravioli needs little more than brown butter and a squeeze of lemon. The filling is already rich and herbed, so you'll keep the sauce simple, letting the pasta's delicate cheese and basil notes shine through on a weeknight.

Serves 2. 20 minutes, 18 at the stove.

About 530 calories a serving, 22 g protein, 5 g carbohydrate, 48 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil over high heat. While you wait, zest the lemon into a small bowl and cut it in half for squeezing.10 min
2. Add the ravioli to the boiling water and stir gently so they don't stick to the bottom. Cook until they float and are tender, about 4 minutes from the time they rise to the surface.4 min
3. While the ravioli cook, melt 4 tablespoons of butter in a small skillet over medium heat, swirling the pan as it foams and browns, about 3 to 4 minutes. When it turns golden amber and smells nutty, take it off heat.4 min
4. Scoop the ravioli out of the water with a slotted spoon and divide them between two bowls. Drizzle the brown butter over the pasta, add a pinch of salt and pepper, and squeeze fresh lemon juice over the top to finish.

Note Swap brown butter for a simple tomato sauce, or toss the ravioli with 2 tablespoons of oil and a clove of sliced garlic instead. Leftovers keep in the fridge for one day and can be warmed gently with a splash of water. Serve with a bitter green salad and more lemon on the side.