Photo: Annabelle Breakey; Food Styling: Kevin Crafts
Total Time
45 Mins
Yield
Serves 4

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

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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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Ratings & Reviews

ElizaThorn's Review

detailaddict
November 17, 2014
N/A

detailaddict's Review

Sorcha09
July 10, 2013
This is excellent...I would never have thought to combine cherries and pasta, but if fruit works so well with meat, why not? I did use Rainier cherries and think this is a good way to showcase a pricey fruit. I make my own whole-wheat ravioli and borrowed a filling recipe from CL Ravioli with Herbed Ricotta Filling, using blended cottage cheese and a bit of mascarpone in place of the ricotta. It was just as well that I decided to reduce the butter by half, as one doesn't realize until reading the recipe that half is set aside. I served this with a very simple spinach salad but would also pair it with green beans, broccoli or asparagus. I would make this again and certainly serve it to company.

Sorcha09's Review

ElizaThorn
November 24, 2012
Easy to make and unique. Very tasty. Good change of pace for a vegetarian meal.