Cherry Brown Butter Ravioli

Photo: Annabelle Breakey; Food Styling: Kevin Crafts

The cherries' bursts of sweet juice offset the richness of the pasta.

Yield: Serves 4
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 314
  • Calories from fat: 39%
  • Protein: 10g
  • Fat: 14g
  • Saturated fat: 6g
  • Carbohydrate: 41g
  • Fiber: 4.6g
  • Sodium: 347mg
  • Cholesterol: 41mg

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. 1. Cook pasta as package directs. Drain and spread out on a shallow serving platter. Tent with foil to keep warm.
  2. 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. 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. 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.
My Notes

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

Add Note

Cherry Brown Butter Ravioli Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy