Meijer's filled ravioli needs only brown butter, a few sage leaves, and a pan to become dinner. The earthy mushrooms and ricotta filling cook in their own packaging while you build the sauce. Toss them together and serve.

Serves 2. 20 minutes, 8 at the stove.

About 220 calories a serving, 1 g protein, 0 g carbohydrate, 24 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil while you pick 6 to 8 sage leaves from their stems.
2. Drop the ravioli into boiling water and cook until they float and hold for another 30 seconds, then lift them out with a slotted spoon into a warm bowl, reserving 1/2 cup pasta water.6 min
3. While the ravioli cook, melt 4 tablespoons butter in a wide pan over medium heat, swirling often, until it turns nutty and golden with dark flecks, about 4 minutes.4 min
4. Add the sage leaves to the brown butter and let them sizzle for 10 seconds; the pan will foam and the leaves will darken.1 min
5. Gently fold the ravioli into the sage butter with a few tablespoons of pasta water to coat them, then taste and add salt and pepper as needed.

Note Swap the sage for thyme if you prefer. Leftovers keep in the fridge for two days and reheat gently in a little butter over low heat. Serve with a green salad or wilted spinach dressed in good oil.