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

November 17, 2014

detailaddict's Review

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

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