A shelf meal built on one good frozen pasta: brown butter and sage finish these tender ravioli in the time it takes to boil water. The filling is already rich, so the sauce stays simple and lets it sing.

Serves 2. 20 minutes, 15 at the stove.

About 240 calories a serving, 4 g protein, 5 g carbohydrate, 23 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to boil over high heat. While you wait, peel and thinly slice 2 cloves garlic. When the water boils, add the ravioli and stir once; they will float when cooked through, about 4 minutes.8 min
2. As the ravioli cook, melt 3 tablespoons butter in a small skillet over medium-high heat, swirling it often until the milk solids brown and smell nutty, about 3 minutes. Add the sliced garlic and 6 torn sage leaves, then remove from heat.3 min
3. Scoop the cooked ravioli from the water with a slotted spoon into the butter, season with salt and pepper, and toss gently to coat. Divide between two plates and serve at once.

Note Swap fresh sage for a pinch of dried sage if you must. Ravioli taste best warm and do not keep well once dressed. Serve with a green salad and a glass of white wine if you have it.