This ravioli salad with broccolini, sweet potatoes, feta, and harissa is sweet, spicy, savory and makes for an easy weeknight pasta salad.
Today is the beginning of the end.
The end of me even having a modicum of control over our primetime television watching (although, the fact that we have continued to watch Breaking Bad against my protestations is a testament to the fact that I never had much to begin with).
The end of any dinnertime conversation that doesn’t involve the phrases “home runs”, “strikeouts”, “RBIs”, “ERAs”, “Tommy John surgery”, “David Wright”, and “Matt Harvey”.
Which also, not surprisingly, correlates with the end of me not falling asleep mid-bite because, SHEER BOREDOM.
Today, my friends. Is Mets Opening Day.
Let’s play ball.
Baseball season and I have gotten off to a bit of a pessimistic start.
But there is a silver lining.
And that is hot summer days with a cold beer and a bowl of pasta salad that I snuck into the stadium because hot dogs, peanuts and cracker jacks that cost $20 a pop just don’t float my boat.
Yes, I’m THAT girl.
So while the.boy pretends he doesn’t know the girl sitting next to him who’s chowing down on something that has a few too many vegetables to be consumed at a sporting event and trying to cuddle him as much as one can in those uncomfortable metal seats.
My belly will be happy with this sweet spicy savory pasta salad inside of it.
At least someone at the game will be winning.
Because we all know it won’t be the Mets.
- 1 large garlic clove, smashed and minced
- ¼ tsp kosher salt, plus more to taste
- 2 tbsp lemon juice
- 2 tbsp harissa
- ¼ cup + 2 tbsp olive oil, divided
- 1 large sweet potato, peeled and cut into ¼-inch cubes
- 1 bunch broccolini, coarsely chopped
- 1 lb ravioli
- ¼ lb feta cheese, crumbled
- ¼ cup sliced almonds, toasted
- In a small bowl, whisk together the garlic, ¼ tsp salt, lemon juice, harissa, and ¼ cup olive oil. Set aside so flavors can meld.
- Bring a large pot of salted water to a boil.
- While water is coming to a boil, heat 2 tbsp olive oil in a large nonstick skillet. Add sweet potato cubes to the pan and season with a pinch of salt. Saute over medium heat for 8-10 minutes, or until sweet potato is cooked through and starting to brown. Add the broccolini to the pan and saute for another 3-4 minutes, or until bright green and crisp-tender. Set aside.
- Cook ravioli according to package directions. Drain.
- Toss ravioli with harissa oil, feta, sweet potato/broccolini mix, and almonds. Season to taste with salt and black pepper.
For more ravioli salads, check out these:
Ravioli with Sun-Dried Tomatoes, Arugula and Hazelnuts – Cookin’ Canuck
Ravioli with Creamy Pesto and Tomato Sauce – Bell’Alimento
Pesto Pasta Salad with Roasted Asparagus, String Beans, Cherry Tomatoes, and Olives – Eats Well With Others
Tomato Ravioli – Eats Well With Others