This Butter & Sage Ravioli certainly qualifies as a default dinner: it is easy, quick, mindless AND delicious. It is perfect for a weaknight meal (weak as in: out of time/energy/ideas to figure out ‘what’s for dinner?’).
And I say ‘weak’ lightly; by no means am I suggesting you are not an iron chef. It is simply an acknowledgment that midweek meals have a reputation for being an afterthought, or may even feel like just one more requirement in the middle of our harried routines. When not imitating iron chef on weekends, as I am sure you all do, have your list of default dinners—brilliantly easy midweek meals—on the ready:
Butter & Sage Ravioli
5 T Butter
12 or so Sage leaves, whole
10 oz. Ravioli, cooked
(optional): Parmesan for dusting
Place butter in skillet on medium; when foam subsides—and before butter is brown—add sage leaves. Cook for under a minute, flipping leaves once. Pour over ravioli and serve.