I’m all about pulling out all the stops in the kitchen, but after a long workday, there is truly nothing better than a one-pot meal. This riff on Heidi Swason’s Harissa Ravioli dish from Super Natural Every Day is fast becoming one of my favorite mid-week dinner items. Packed with flavor and freshness (and about as easy to make as a frozen pizza), it’s the ideal way to spice up boring old spaghetti and vegetables. Better still, it’s just as good hot as it is served room temp, if you’re wanting to go the pasta salad route.
As for the harissa—it’s not too difficult to track down. We found the paste version at a local Mediterranean grocer. Most Whole Foods carry the dried variety (in the spice aisle), which just requires the addition of olive oil. And if you’re feeling extra adventurous, you can always make your own. (Be warned, though. If you’re a sucker for spice, you will want to add it to everything.)
You will need:
1 clove garlic
2 Tblsp. harissa paste
2 Tblsp.lemon juice
¼ c. olive oil
¼ tsp. salt
1 package pre-made ravioli (we used Girasoli’s Ricotta & Lemon Zest from Trader Joe’s)
1 bunch broccolini, washed and trimmed
¼ c. pine nuts, toasted
¼ c. feta cheese, crumbled
Zest of one lemon
Bring a large pot of water to a boil. While your water is heating up, smash the garlic clove and salt using either a mortar and pestle or the side of a large kitchen knife. Once you’ve made the salt and garlic into a paste, transfer to a small bowl and mix in the harissa paste, lemon juice, and olive oil. Taste and salt if needed.
When your water comes to a boil, add the ravioli and cook to package’s instructions. Just before your ravioli is done cooking, add the trimmed broccolini to the water and blanch for about 30 seconds. Drain the ravioli and broccolini and transfer to a large serving bowl. Add a few generous spoonfuls of the harissa oil and most of the pine nuts and toss to combine. To serve, plate the ravioli and broccolini and top with additional harissa oil, feta cheese, lemon zest, and more pine nuts.