These delicate ravioli need only a burnished brown butter and crisp sage to shine. The shelf does the work here, so you can have a quiet dinner on the table in less than twenty minutes.

Serves 2. 18 minutes, 15 at the stove.

About 190 calories a serving, 2 g protein, 6 g carbohydrate, 19 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 boil. Add the 12 ounces of butternut squash ravioli and cook until they float, about three to four minutes, then let them cook another minute to set the filling.10 min
2. While the ravioli cook, melt 3 tablespoons of butter in a small skillet over medium heat. When it foams, add 2 minced cloves of garlic and cook until the butter turns golden and smells nutty, about three minutes; watch it so it does not burn. Add 6 sage leaves torn into pieces and stir through.4 min
3. Drain the ravioli gently and place them in a warm bowl. Pour the brown butter and sage over them, season with salt and pepper to taste, and toss carefully to coat.

Note Swap fresh sage for dried if needed, though fresh is worth the stop. Leftovers keep for one day in the fridge and warm gently in a skillet. Serve with a sharp green salad and crusty bread to push through the butter.