These tender ravioli are already rich with goat cheese and black truffle, so you need nothing more than brown butter and a few sage leaves to let them shine. The pasta cooks in the time it takes to brown the butter, and supper is on the table in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 300 calories a serving, 10 g protein, 1 g carbohydrate, 29 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a rolling boil. Add 6 fresh sage leaves and 1 clove of garlic, smashed. The water should smell herbal and smell like garlic when it's ready.10 min
2. Cut 3 tablespoons of butter into small pieces and put them in a skillet over medium heat. Swirl the pan often so the butter foams and then turns golden brown, about 5 minutes. When the milk solids smell nutty and the butter is amber, it's done; remove from heat.5 min
3. Add the full package of ravioli to the boiling water. Stir gently once so they don't stick. Cook until they float and rise to the surface, then cook 2 minutes more, about 3 to 4 minutes total. A ravioli is done when the pasta is tender and the filling is hot.4 min
4. Scoop the ravioli from the water with a slotted spoon and add them directly to the brown butter. Toss gently to coat. Season with salt and pepper to taste.
5. Divide the ravioli between two bowls and spoon any remaining brown butter over the top.

Note Swap the sage for thyme or even omit it if you prefer the ravioli unadorned. Leftovers keep in the fridge for two days; reheat gently in a skillet with a touch of fresh butter. Serve with a bitter green salad and white wine, or shave aged Parmesan over the top.