The ravioli are already seasoned and filled, so you build the dish around them with a quick sage-spiked brown butter sauce. A tired cook's answer to a weeknight craving for something that tastes made from scratch.

Serves 2. 25 minutes, 20 at the stove.

About 240 calories a serving, 2 g protein, 4 g carbohydrate, 25 g fat. From USDA figures for 60% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil. While it heats, brown 4 tablespoons butter in a small pan over medium heat, stirring often; it will foam and then turn golden brown with a nutty smell in about five minutes. Mince 2 garlic cloves and roughly tear a handful of fresh sage leaves into the browning butter and cook another minute until fragrant.5 min
2. Drop the ravioli into the boiling water and stir gently so they do not stick. The cue is when they float and stay at the surface for about one minute; drain them and divide between two bowls.8 min
3. Pour the sage brown butter over the ravioli and toss gently. Taste and add salt and pepper as needed; serve right away.

Note Swap sage for thyme, rosemary, or a bay leaf if needed. Leftovers keep chilled for two days and reheat gently in butter. Serve with a simple green salad and crisp white wine.