Frozen ravioli dressed with nutty brown butter, fresh sage, and a squeeze of lemon. The filling already holds mushroom and cheese, so a silky sauce is all tonight needs; dinner ready in the time it takes the pasta water to boil.

Serves 2. 20 minutes, 15 at the stove.

About 270 calories a serving, 6 g protein, 11 g carbohydrate, 25 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 the water heats, slice 2 garlic cloves thin and tear 6 sage leaves into pieces.10 min
2. When the water boils hard, add 12 oz frozen ravioli and stir once. Cook until they float and hold their position for a full minute, about 3 minutes.4 min
3. While the ravioli cooks, melt 4 tablespoons butter in a large skillet over medium heat. Cook, swirling often, until the solids turn amber and smell nutty, about 4 minutes. Add the garlic slices and cook just until fragrant, about 30 seconds.4 min
4. Using a slotted spoon, transfer the cooked ravioli to the browned butter and gently toss. Pour 2 tablespoons pasta water over them, add the sage pieces and a few grinds of pepper, and toss again. Divide between two bowls and squeeze lemon over each.

Note Swap fresh thyme for sage if you have it. Leftovers keep one day in the fridge and reheat gently in the skillet with a splash of water. Serve with a green salad and crusty bread to soak up the brown butter.