su-Cherry Brown Butter Ravioli
Photo: Annabelle Breakey; Food Styling: Kevin Crafts
Yields Serves 4 Total Time 45 mins
The cherries' bursts of sweet juice offset the richness of the pasta.

How to Make It

Step 1
1

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

Step 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.

Step 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.

Step 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.

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

Directions

Step 1
1

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

Step 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.

Step 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.

Step 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.

Cherry Brown Butter Ravioli