Comments on: artichoke ravioli with tomatoes

By: Martha

Martha — Sun, 21 Feb 2010 19:19:57 +0000

My sister is in love with your site and insisted I have to try it out, so last night I made these (along with your “mom’s apple cake”) and both were absolutely amazing! I omitted the cream, and used canned san marzano tomatoes (winter in Boston = horrible tomatoes) and it was fantastic. Thanks so much for the incredible recipes, I’ll certainly be coming back for more!

By: deb

deb — Fri, 15 Jan 2010 16:40:46 +0000

Trudie — Now THAT would be delicious. Love the idea.

By: Trudie

Trudie — Fri, 15 Jan 2010 16:22:18 +0000

well it sounds fantastic but goes against my ‘lazy’ issue so i think i’ll make it stuffed into giant pasta shells instead!

By: Kelly

Kelly — Wed, 07 Oct 2009 19:22:31 +0000

I love this recipe. I have made this twice, the first time as written (except I used canned artichokes because I couldn’t find frozen at any of the FOUR stores I checked), and the second time I used a homemade spinach dough and formed them into agnolotti. Both versions were incredible. This dish took me hours to make, especially the first time when I used my pasta roller for the first time, but it was so worth it. I think it is about time to make this one again!

By: Marianne

Marianne — Tue, 06 Oct 2009 00:51:15 +0000

Wow! I just made these pretty much as written and they were outstanding! This will be made again & again in my house!

By: Liz

Liz — Mon, 04 May 2009 20:57:51 +0000

If you love artichokes, then you MUST try this recipe for Cream of Artichoke Soup(http://www.shadowbrook-capitola.com/Pages/Recipes.html). It’s from the Shadowbrook restaturant in Capitola, California (just up the road from Castroville, the artichoke capital of the world), and is my favorite thing in the world!

By: thepinkpeppercorn

thepinkpeppercorn — Tue, 16 Dec 2008 00:13:46 +0000

mmm! I am already a ravioli addict! Now I am raving for these ravioli!

By: pat

pat — Tue, 26 Feb 2008 16:52:40 +0000

I love your site! Great Recipes and I will definitely have to try this one, I love anything with artichokes

When I make ravioli’s I always poke each with a toothpick before letting them sit a bit before cooking. They will stay submerged and you will even have less of them explode from the trapped air.

PS. I made ravioli’s for many years using a pastry wheel to cut them but broke down and bought the ravioli maker! I love it! It is very simple to use and makes a dozen very quickly.

By: Nick

Nick — Sun, 23 Sep 2007 16:50:05 +0000

This is the best site in the world!

By: emma

emma — Thu, 11 Jan 2007 15:26:16 +0000

Hey, Deb, congrats on the award! Your blog is fantastic and deserves every bit of praise!

Cheers!