- 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
- 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
Cook pasta as package directs. Drain and spread out on a shallow serving platter. Tent with foil to keep warm.
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.
Put cherries in pan of brown butter and cook over medium heat, stirring often, until hot and skins start to wrinkle, about 7 minutes.
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.