Description
This vibrant and flavorful recipe features roasted cauliflower and cheese raviolis tossed in a creamy, spicy harissa sauce made with coconut cream, smoked paprika, and cumin. Quick and easy to prepare, it’s an exciting twist on classic ravioli that’s perfect for a cozy dinner for two.
Ingredients
Scale
Raviolis
- 1 (8.8 oz) container of roasted cauliflower and cheese raviolis (or raviolis of choice)
Creamy Harissa Sauce
- 1½ tablespoons harissa paste
- 1 tablespoon tomato paste
- ½ cup coconut cream
- 1 tablespoon olive oil
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- 1 clove garlic, minced
- ½ cup mini peppers, sliced
- Salt and pepper, to taste
- Chopped parsley, for topping (optional)
Instructions
- Cook Raviolis: Prepare raviolis according to package directions, usually by boiling in salted water until tender. Drain and set aside.
- Prepare Sauce: While the raviolis cook, heat olive oil in a skillet over medium heat.
- Sauté Peppers: Add sliced mini peppers to the skillet and cook for about 5 minutes, stirring occasionally until they soften.
- Add Garlic and Spices: Stir in the minced garlic and cook for 40 seconds to 1 minute until fragrant. Then add cumin, smoked paprika, salt, and pepper, mixing well to combine.
- Combine Harissa and Tomato Paste: Add the harissa paste and tomato paste to the skillet and stir thoroughly to blend all the ingredients.
- Finish Sauce: Whisk in the coconut cream and reduce heat to medium-low. Let the sauce simmer gently for 5-6 minutes, stirring frequently until it becomes smooth, creamy, and well combined. Taste and adjust seasonings as necessary.
- Combine: Toss the cooked raviolis in the creamy harissa sauce ensuring each piece is well coated.
- Serve: Plate the raviolis and top with chopped parsley if desired. Serve warm and enjoy!
Notes
- You can substitute the roasted cauliflower and cheese raviolis with your preferred ravioli variety.
- If you prefer less heat, reduce the amount of harissa paste or use a milder chili paste.
- Coconut cream gives the sauce its creamy texture and subtle sweetness; full-fat canned coconut milk can also be used as a substitute but may result in a slightly thinner sauce.
- For a vegan version, ensure the raviolis are dairy-free or use vegan ravioli alternatives.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stovetop.
