Harissa Tortellini


This is an easy meal to make for a weeknight dinner and if you have any leftover it will be good the next day for lunch, even cold. The cheese-filled tortellini, blanched broccoli, toasted pine nuts, briny olives, and salted feta taste delicious together.  I will definitely be making this again!

slightly adapted from: Super Natural Every Day
serves: 4

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 tortellini or ravioli
8 ounces broccoli florets or broccolini, trimmed into bite-size pieces

1/4 cup pine nuts or pepitas, toasted
1/4 cup crumbled feta cheese
5 or 6 oil-cured olives of your choice, pitted and torn into pieces (I used Niçoise, but black would be good too)

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 tortellini, and boil until they are cooked through. The best way to determine doneness is to just taste one every minute or so. About 1 minute before the tortellini 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 pine nuts. Taste and add more salt, if needed. Turn out onto a serving platter or serve on individual plates and top with more harissa oil, the remaining pine nuts, the feta, and olives.

*From Tunisia, this fiery sauce is usually made with hot chiles, garlic, cumin, coriander, caraway and olive oil. It can be found in cans or jars in Middle Eastern markets or in the ethnic aisle of your grocery store.

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