Wednesday, April 13, 2011
The Harissa Ravioli is this week's second Super Natural Every Day recipe. It's somewhat similar to the Harissa Spaghettini recipe I posted last month - they both have a spicy, lemony harissa oil dressing. This one, however, uses ravioli as the pasta (we used a spinach/ricotta stuffed ravioli) and broccoli florets. We added feta to the Harissa Spaghettini, and this recipe actually calls for it.
We liked this a lot. We are really digging the stuffed pasta dishes. Here, I could have swapped out some of the broccoli - maybe for some of the leftover asparagus from the Tortellini Salad. I used half of the harissa called for, and it was plenty spicy - this stuff is pretty strong. I omitted the black olives out of laziness (and Ken hates them) and we decided on toasted slivered almonds for the crunchy aspect, but I'd like to try the pepitas next time. The recipe says it serves 4, but we used slightly less ravioli and polished it off between the two of us. I see some more stuffed pasta dishes in our future!