Harissa Ravioli
Ready In: 25 mins
Serves: 4
Ingredients
- 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
Directions
- 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.
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