In my ongoing search for very quick recipes which don't really require me to look at a recipe: Pumpkin ravioli in a brown butter sage sauce (^ these are leftovers for lunch). This would be good with any squash pasta.
Recipe: Chop up handful of fresh sage. Melt a few tablespoons of butter in a heavy pan — melt. When the butter is just turning golden drop in sage (+ 1 thinly slice clove garlic, optional) and let it crisp for a minute. Toss in cooked, drained pasta.
Serve with green salad with lemon & olive oil (I added in candied nuts and goat cheese to the salad and it was pretty good). Season generously with course salt and fresh pepper. Top with parmesan or goat cheese if you like.
Time: about 5 minutes prep, 2 minutes for sauce + pasta cooking time.