Harissa Ravioli

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    garlic clove, smashed
  • 14
    teaspoon fine-grain sea salt
  • 2
    tablespoons fresh lemon juice
  • 2
    tablespoons harissa
  • 14
    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
  • 14
    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
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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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