Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Harissa Ravioli Recipe
    Lost? Site Map

    Harissa Ravioli

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    20 mins

    5 mins

    Zeldaz's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 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


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.

    Ratings & Reviews:


    Nutritional Facts for Harissa Ravioli

    Serving Size: 1 (130 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 184.6
    Calories from Fat 159
    Total Fat 17.6 g
    Saturated Fat 2.6 g
    Cholesterol 0.0 mg
    Sodium 163.2 mg
    Total Carbohydrate 4.8 g
    Dietary Fiber 0.5 g
    Sugars 0.3 g
    Protein 4.3 g

    The following items or measurements are not included:


    cheese ravioli

    oil-cured olives

    Ideas from


    Over 475,000 Recipes Network of Sites