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Cherry Brown Butter Ravioli

Photo: Annabelle Breakey; Food Styling: Kevin Crafts
Total time 45 mins
Yield Serves 4
The cherries' bursts of sweet juice offset the richness of the pasta.


  • 10 ounce store-bought cheese ravioli
  • 1/2 cup unsalted butter
  • 3 tablespoons lemon juice
  • About 1/2 tsp. kosher salt
  • 3 cups pitted and halved Rainier cherries
  • 1/4 cup toasted almonds, roughly chopped
  • 1 tablespoon fresh thyme leaves

Nutrition Information

  • calories 314
  • caloriesfromfat 39 %
  • protein 10 g
  • fat 14 g
  • satfat 6 g
  • carbohydrate 41 g
  • fiber 4.6 g
  • sodium 347 mg
  • cholesterol 41 mg

How to Make It

  1. Cook pasta as package directs. Drain and spread out on a shallow serving platter. Tent with foil to keep warm.

  2. Meanwhile, melt butter in a medium saucepan over high heat. Reduce heat to medium-low and simmer until butter starts to turn medium brown and smells nutty, about 7 minutes. Remove from heat and carefully add lemon juice and 1/2 tsp. salt (it will bubble up). Pour all but 2 tbsp. brown butter into a small bowl; keep warm.

  3. Put cherries in pan of brown butter and cook over medium heat, stirring often, until hot and skins start to wrinkle, about 7 minutes.

  4. Pour cherries over reserved pasta along with half of reserved brown butter. Sprinkle with almonds and thyme, and add salt to taste. Serve with remaining butter.