Harissa Ravioli Recipe

Feisty and filling, these ravioli are tossed with a lemony harissa oil, peppered with olive bits, and salt-kissed with feta.

harissa ravioli

Photo By Heidi Swanson

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In Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen (Ten Speed Press, 2011), author Heidi Swanson offers 100 vegetarian recipes for every meal of the day that are quick to the table but tasty enough to linger over. The Harissa Ravioli recipe is from Chapter 4: Dinner. 

Harissa Ravioli Recipe

1 clove garlic, 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 fresh or frozen cheese-stuffed ravioli or tortellini
8 ounces broccoli florets or broccolini, trimmed into bite-size pieces
1/4 cup pepitas, sliced almonds, or pine nuts, toasted
Scant 1/4 cup crumbled feta cheese
5 or 6 black oil-cured olives, pitted and torn into pieces

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. 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. 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. Serves 4.

Reprinted with permission from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen by Heidi Swanson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc. 

Read the original article, Natural Cooking with Super Natural Every Day Cookbook.