The filling in these ravioli is already sweet and spiced, so you need butter and sage to balance it, nothing more. Brown butter turns nutty and rich against the tender pasta and squash. A weeknight dinner that tastes like you tried.

Serves 2. 20 minutes, 15 at the stove.

About 220 calories a serving, 1 g protein, 3 g carbohydrate, 23 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil. Once it boils, add the ravioli and stir gently to prevent sticking. Cook until the ravioli float to the surface and then for 1 minute more, about 4 minutes total; they should be tender but the pasta should not burst. Reserve 1 cup of the cooking water, then drain the ravioli.8 min
2. While the water heats and the ravioli cook, cut 4 tablespoons butter into small pieces and set 8 fresh sage leaves nearby. When the ravioli drain, place a large skillet over medium-high heat and add the butter pieces.5 min
3. Cook the butter, swirling the pan often, until it turns deep brown with nutty fragrance, about 3 minutes. This is your cue to stop and add 8 torn sage leaves, then cook 1 minute more so the sage flavors the butter.3 min
4. Add the drained ravioli to the brown butter and sage, gently fold to coat, then add a splash of the reserved cooking water, about 2 tablespoons, to loosen and emulsify. Season with salt and pepper to taste.
5. Divide the ravioli between two bowls and pour over all the brown butter and sage from the pan.

Note If sage is not available, use fresh thyme instead. Leftovers keep covered in the cold box for two days; reheat gently in a skillet with a splash of water. Serve with a simple green salad and crusty bread to soak up the brown butter.