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
Recipe from Sunset

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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


  • 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


  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.
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