This is a simple showcase for quality ravioli that needs almost nothing but heat and good fat to shine. Brown butter and sage turn the cheese and asparagus filling into something that tastes made from scratch, in the time it takes pasta water to boil.

Serves 2. 15 minutes, 10 at the stove.

About 210 calories a serving, 4 g protein, 11 g carbohydrate, 19 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil. While it heats, melt 3 tablespoons of butter in a small pan over medium heat, swirling often until it turns golden brown and nutty, about 4 minutes, then add 8 to 10 fresh sage leaves and turn off the heat.5 min
2. Drop the 12 ounces of ravioli into boiling water and stir gently. Cook until they rise to the surface and bob for 1 minute, about 3 minutes, then scoop them out with a slotted spoon into a shallow bowl.3 min
3. Pour the warm brown butter and sage over the ravioli, tossing gently to coat. Grate the zest of 1 lemon over the top, squeeze a little juice over if you like, taste, and season with salt and pepper.

Note Swap the sage for thyme or skip it for pure butter. Leftovers keep refrigerated for one day and can be reheated gently with a splash of water. Serve with a green salad dressed simply with lemon and oil.