Harissa Ravioli

A gutsy harissa and tomato oil to drizzle over your pasta parcels, will turn a staple from the chiller cabinet into a delicious, easy dinner.

Adapted from a Heidi Swanson recipe


  • 1 clove garlic, grated
  • ½ tbsp lemon juice
  • 1 tbsp harissa paste
  • 1 tbsp tomato puree
  • 6 tbsps olive oil
  • pinch of salt
  • 300g (10oz) broccoli, cut into small florets
  • 150g (5oz) fine green beans or sugar snaps
  • 250g (8oz) cherry tomatoes, halved
  • 500g (1lb) ravioli (or any filled pasta parcels)
  • 80g (3oz) Feta cheese
  • a handful of spicy pumpkin seeds (optional)


  1. First prepare the harissa oil by combining the garlic, lemon juice, harissa, tomato puree, olive oil and a pinch of salt in a jar with a lid. Give it a good shake so that everything is thoroughly mixed and taste to check the seasoning.
  2. Bring a large pan of salted water to the boil ready for the ravioli.
  3. Now either stir-fry or steam the broccoli and the beans until they are just cooked - a bit of a bite is good here. I often use leftover vegetables here (especially roasted vegetables).
  4. Now cook the ravioli in the boiling water according to the packet instructions (this will normally take 1-2 minutes). Drain thoroughly and tip the ravioli onto a large serving platter. Toss gently with the broccoli, beans and the cherry tomatoes.
  5. Drizzle with some of the harissa oil (retaining the rest for people to add it themselves) and sprinkle the Feta cheese and the spicy pumpkin seeds over the top.


  • Harissa paste varies in spiciness so add the harissa oil to taste to avoid going overboard with the heat.
  • Swap the vegetables for whatever you have in the fridge (particularly if you are trying to use what you already have). This is also a great way to use up bits of leftover stir fry vegetables or random roasted vegetable leftovers.

Keywords: healthy, quick, store cupboard