A bowl of tender ravioli dressed simply with nutty brown butter and fresh sage, the ricotta filling speaking for itself. This shelf does the work; you just need to brown some butter and tear a handful of leaves.

Serves 2. 20 minutes, 8 at the stove.

About 500 calories a serving, 17 g protein, 17 g carbohydrate, 41 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil, then add the ravioli and stir gently once to prevent sticking. Cook until they float and continue cooking for one minute more, about 4 minutes total. Scoop out two tablespoons of cooking water before draining.6 min
2. While the ravioli cooks, melt 3 tablespoons of butter in a small skillet over medium heat. Let it bubble and foam, stirring occasionally, until the solids turn golden and smell nutty, about 3 minutes. Tear 8 to 10 sage leaves and add them to the butter off heat, letting them crisp gently.3 min
3. Transfer the drained ravioli to a warm bowl. Pour the brown butter and sage over the top, add the reserved cooking water a tablespoon at a time to loosen the sauce, and season with salt and pepper. Toss gently and serve at once.

Note Swap the sage for fresh parsley if that is what you have. Leftovers keep in a sealed container for two days and reheat gently in a warm skillet with a splash of water. Serve with a green salad and crusty bread to soak up the butter.