Spicy Harissa and Pomegranate Ravioli
These vibrant ravioli are a perfect way to celebrate the flavors of the Middle East. The spicy harissa paste adds a fiery kick, while the sweet and tart pomegranate seeds provide a bright contrast. The filling is also studded with fresh mint and parsley, which add a refreshing herbaceousness. The ravioli are cooked in olive oil until they are golden brown and crispy, and then served in a vegetable broth. Garnish with additional pomegranate seeds and mint for a beautiful and delicious dish.
The story behind these ravioli is a long and winding one, but it all started with a trip to Morocco. I was backpacking through the country with a friend, and we were looking for a place to eat. We stumbled upon a small restaurant in the medina, and we decided to give it a try. The food was amazing, and we especially loved the harissa paste. We asked the chef for the recipe, and he was kind enough to share it with us. We brought the recipe home with us, and we've been making harissa ever since. One day, I was experimenting with different pasta recipes, and I decided to try making ravioli with harissa. The results were incredible! The ravioli were spicy, sweet, and tangy, and they had a beautiful golden brown color. My friends and family loved them, and I've been making them ever since.
Spicy Harissa and Pomegranate Ravioli Spicy Harissa and Pomegranate Ravioli Spicy Harissa and Pomegranate Ravioli Spicy Harissa and Pomegranate Ravioli
Prep time: 30 | Cook time: 15 | Serves: 4
Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1/2 cup harissa paste
  • 1/2 cup pomegranate seeds
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh parsley
  • 1/4 cup olive oil
Instructions
  1. To make the dough, combine the flour, water, and salt in a medium bowl. Stir until the dough comes together, then knead on a lightly floured surface for 5 minutes.
  2. Wrap the dough in plastic wrap and let it rest for 30 minutes.
  3. To make the filling, combine the harissa paste, pomegranate seeds, mint, and parsley in a bowl. Stir until combined.
  4. On a lightly floured surface, roll out the dough to a thin sheet. Cut out 12 circles from the dough.
  5. Place a spoonful of the filling in the center of each circle. Fold the dough over the filling and press the edges to seal.
  6. Heat the olive oil in a large skillet over medium heat. Add the ravioli and cook for 3-4 minutes per side, or until golden brown.
  7. Serve the ravioli in a vegetable broth.
  8. Garnish with additional pomegranate seeds and mint.
Why It Works
  • The harissa paste adds a spicy kick to the ravioli, while the pomegranate seeds provide a sweet and tart contrast.
  • The fresh mint and parsley add a refreshing herbaceousness to the filling.
  • Cooking the ravioli in olive oil until they are golden brown and crispy gives them a delicious crunch.
  • Serving the ravioli in a vegetable broth adds a savory depth to the dish.