Description
Tender cheese ravioli tossed in a silky, smoky creamy harissa sauce, brightened with fresh parsley. A cozy, adventurous weeknight pasta that balances heat and richness perfectly.
Ingredients
Scale
- 1 pound ravioli, cheese-filled or your choice
- 3 tablespoons harissa paste
- 1 cup heavy cream
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a rolling boil.
- In a skillet over medium heat, melt the butter and sauté the minced garlic until fragrant, about 30 seconds to 1 minute.
- Add the harissa paste to the skillet and let it warm and bloom for 30 seconds, stirring to combine with the butter and garlic.
- Lower the heat and pour in the heavy cream, stirring until the sauce becomes smooth and luscious.
- Stir in the grated Parmesan, salt, and black pepper until the sauce is well combined and creamy. If the sauce is too thick, loosen with a splash of reserved pasta water.
- Cook the ravioli in the boiling water according to package directions, usually 3 to 4 minutes, then drain, reserving a small cup of pasta water.
- Toss the drained ravioli gently in the creamy harissa sauce, adding a little reserved pasta water if needed to help the sauce cling.
- Finish with chopped fresh parsley, taste and adjust seasoning, then serve warm.
Notes
- Reserve a splash of pasta water to loosen and help bind the sauce to the ravioli.
- Adjust the harissa amount to control the heat, start with less if you prefer milder spice.
- Use freshly grated Parmesan for a smoother, creamier finish.
- Reheat leftovers gently in a skillet with a splash of milk or water to restore creaminess.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 420
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 90 mg