Cherry Brown Butter Ravioli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The cherries' bursts of sweet juice offset the richness of the pasta. 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:
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.
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