Prep 20 mins
Cook 5 mins
One of Heidi Swanson's wonderful recipes from "Super Natural Every Day". This is a refreshing change from tomato-based sauces, with lots of layers of flavor, color (I like to use green ravioli), and texture. I also like to use twice the number of olives. Sliced and sauteed Brussels sprouts work very well in this, as does sauteed cabbage, or cauliflower florets cooked like the broccoli. Sunflower kernels or pine nuts also work instead of pepitas.
- 1 garlic clove, smashed
- 1⁄4 teaspoon fine-grain sea salt
- 2 tablespoons fresh lemon juice
- 2 tablespoons harissa
- 1⁄4 cup extra-virgin olive oil
- 12 ounces cheese ravioli (fresh or frozen) or 12 ounces tortellini (fresh or frozen)
- 8 ounces broccoli florets or 8 ounces Broccolini, trimmed into bite-size pieces
- 1⁄4 cup pepitas, sliced almonds or 1⁄4 cup pine nuts, toasted
- scant 1/4 cup crumbled feta cheese
- 5 -6 black oil-cured olives, pitted and torn into pieces
- Bring a large pot of water to boil. In the meantime, make the harissa oil. Sprinkle the smashed garlic clove with the salt and chop into a paste. Transfer it to a small bowl and stir in the lemon juice, harissa, and olive oil. Taste and add more salt, if needed.
- When the water boils, salt it generously, add the ravioli, and boil until they float and are cooked through, usually just 1 or 2 minutes. About 30 seconds before the ravioli has finished cooking, add the broccoli to the pot, boil for the remaining time, then drain.
- Put the ravioli and broccoli in a large mixing bowl. Toss with a couple spoonfuls of the harissa oil and most of the pepitas. Taste and add more salt, if needed. Turn out onto a serving platter and top with more harissa oil, the remaining pepitas, the feta, and olives.