Serious Eats: Recipes
Cook the Book: Harissa Ravioli
The ingredients list for these Harissa Ravioli from Heidi Swanson's Super Natural Every Day read like a map of the Mediterranean. Cheese ravioli and broccolini from Italy, feta from Greece, oil-cured olives from the south of France, and harissa from Morocco—all big flavors to say the least.
This dish relies on perfect balance—the salty, sour, bitter and bright flavors all play off the mild cheese ravioli, and when the elements come together, it's nothing short of genius. Quick-cooking cheese ravioli get tossed into boiling water and the broccolini (or broccoli florets or even broccoli rabe) are blanched in the cooking water at the last minute. The greens and pasta are dressed with a piquant sauce of spicy harissa, garlic, olive oil, and lemon juice, and garnished with crumbled feta, torn oil-cured black olives, and a sprinkling of toasted nuts or seeds (I chose pepitas but pine nuts, almonds, or sunflower seeds would work too).
As always with our Cook the Book feature, we have five (5) copies of Super Natural Every Day to give away this week.
Reprinted with permission from Super Natural Every Day by Heidi Swanson and her blog, 101 Cookbooks. Copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc. Available wherever books are sold. All Rights Reserved.