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Photo: Annabelle Breakey; Food Styling: Kevin Crafts Photo by: Photo: Annabelle Breakey; Food Styling: Kevin Crafts

Cherry Brown Butter Ravioli

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

Sunset JUNE 2012

  • Yield: Serves 4
  • Total: 45 Minutes


  • 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. 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.

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

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Cherry Brown Butter Ravioli Recipe