Five minutes of work gets two to the table with warm, soft tortelloni dressed in nutty brown butter and fresh sage. The cheese filling is already there, so all you do is boil and dress. Serve with a sharp green salad.

Serves 2. 15 minutes, 5 at the stove.

Cook mode

1. Bring a pot of salted water to a boil over high heat.8 min
2. While the water heats, melt 3 tablespoons of butter in a small skillet over medium heat, swirling it now and then until it turns deep golden and smells nutty, about 4 minutes.4 min
3. Tear 6 sage leaves into the brown butter off heat and let them steep.
4. Drop the five tortelloni into boiling water and cook until they float and hold steady for one minute, then fish them out with a slotted spoon and put them in a bowl.
5. Pour the brown butter and sage over the tortelloni, add a pinch of salt and pepper to taste, and toss gently to coat.

Note Swap the sage for parsley or thyme if you have it. Leftover tortelloni keeps in the fridge for two days and reheats gently in a skillet with a splash of water. Serve with a bitter salad dressed in lemon and oil, or roasted broccoli on the side to round out the plate.