When we moved to the southland we decided to subscribe to Sunset again, the wonderful magazine that I grew up with (I'll tell you when you move to the east coast the publisher sends you some rocky mountain version from hell that has no relationship to the best coast). Fortunately, right off the bat, the so-cal edition's food section is filled with recipes for fresh, seasonal menus that you know will work and make you feel good. We have been to the Claremont farmer's market every sunday, ready to go, all inspired. A lovely preparation featuring rainier cherries with ready-made ravioli is one of the favorites of the summer, so far. We substitute toasted pine nuts for toasted almonds (I am afraid of almonds tasting like amaretto - I love almonds, but not with cherries! Do you feel me?) This recipe is simple and has only a few ingredients. It has wow factor and is really quite delicious!
- 10 ouncestore-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.