Cherry Brown Butter Ravioli

Cherry Brown Butter Ravioli Recipe
Photo: Annabelle Breakey; Food Styling: Kevin Crafts
The cherries' bursts of sweet juice offset the richness of the pasta.

Yield:

Serves 4
Total time: 45 Minutes

Recipe from

Sunset

Recipe Time

Total: 45 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note:

June 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note