Frozen ravioli filled with goat cheese and basil needs only a simple sauce to shine. Brown butter and sage is the traditional pairing, finished with a squeeze of lemon. Dinner in under twenty minutes.

Serves 2. 18 minutes, 8 at the stove.

About 2860 calories a serving, 186 g protein, 6 g carbohydrate, 233 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil. Add the ravioli and cook until they float, then one minute more, about seven minutes total; drain in a colander.10 min
2. While the water heats, mince 2 garlic cloves and tear 8 sage leaves. Melt 4 tablespoons butter in a large skillet over medium-high heat, add the garlic and sage, and swirl until the butter browns and smells nutty, two to three minutes.3 min
3. Add the drained ravioli to the brown butter, season with salt and pepper, and toss gently to coat. Squeeze juice from half a lemon over the top and serve at once.

Note Swap fresh sage for 1 teaspoon dried sage if you have it on hand. Leftover ravioli keeps refrigerated up to two days and reheats gently in a skillet with a touch of butter. Serve with a green salad and the remaining lemon wedges on the side.