Frozen ravioli stuffed with kalamata olives and artichokes needs only brown butter and a handful of finishing touches to become dinner. The label does most of the seasoning work, so you stay hands-off while the pasta cooks, then bring everything together in one pan in minutes.

Serves 2. 25 minutes, 8 at the stove.

About 390 calories a serving, 16 g protein, 33 g carbohydrate, 25 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil. Add 1 pound of frozen ravioli and cook at a rolling boil until they float and hold their shape, about 4 to 5 minutes. While the pasta cooks, smash 2 garlic cloves and melt 3 tablespoons of butter in a wide skillet over medium heat, stirring often until the milk solids turn golden brown, about 5 minutes—when it smells nutty and the bottom of the pan is amber, it is done.5 min
2. Drain the ravioli and add them directly to the brown butter. Toss gently to coat, cooking over medium heat for 30 seconds so the pasta warms through in the butter.1 min
3. Divide between two bowls. Squeeze juice from half a fresh lemon over each serving, shave 1 ounce of Parmigiano-Reggiano over the top, and finish with a pinch of salt and pepper.

Note Swap the butter for good olive oil if you prefer. Leftovers keep covered in the fridge for one day; reheat gently with a splash of water. Serve with a green salad and crusty bread to soak up the brown butter.