Cook The Book: Harissa Ravioli

• 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.

clove garlic, finegrain sea salt, lemon juice, harissa, extravirgin olive oil, frozen cheese, broccoli, pepitas, feta cheese, black oil

Taken from www.seriouseats.com/recipes/2011/06/harissa-ravioli-recipe.html (may not work)