Comments on: artichoke ravioli with tomatoes

By: anna lisa

anna lisa — Tue, 01 May 2012 11:52:10 +0000

So delish. Just topped with olive oil and parm. Thank you!!

By: deb

deb — Wed, 25 Apr 2012 01:24:03 +0000

It’s just the way this dish is finished. You can skip the last step and serve them with any sauce you prefer for pasta.

By: Rehtak

Rehtak — Tue, 24 Apr 2012 22:08:42 +0000

Why do you bake them in the oven after boiling? Sorry– newish to cooking.

And for a tomato-less cream sauce, would you have any quick recommendations?

Thank you so much, your recipes are inspiring!

By: Vicki B

Vicki B — Wed, 14 Mar 2012 02:26:01 +0000

As a fellow artichoke lover, I have to tell you that my new source for the best “chokes” is that I buy them from a local restaurant. This place uses only very fresh ingredients and these artichokes are imported from Italy in what must be 10lb cans (I know that’s not “fresh” but they’re ridiculously awesome). I open the can, re-jar them, and refrigerate until they’re all used up. They work in everything and I can’t wait to use them in this recipe! Sounds divine!

By: EatNowTalkLater

EatNowTalkLater — Wed, 07 Sep 2011 20:26:55 +0000

oh my god this looks like heaven!

By: Michele Barnes

Michele Barnes — Sat, 05 Mar 2011 16:44:49 +0000

Hey Deb, Weird! Artichokes are my favorite food. Period. Also, I refuse to even try any food that is overly cheesy. I swear, if I wasn’t so much older than you, I’d believe we were separated at birth. Anyway, I will be making this recipe very soon. I have a fabulous cream of artichoke soup recipe. Have you tried that. Yummy! Michele

By: Aparna

Aparna — Sun, 20 Feb 2011 05:06:55 +0000

For those of you struggling with pasta dough: try wonton wrappers!! they work really well, and you can make 4 ravioli out of two wrappers. Lay one wrapper down, and lay four spoons of the filling in four parts evenly spaced on the wrapper. Paint egg wash all around the edges and in the middle making a cross. Lay another wonton wrapper on top to seal the edges and middle. Finally: using a knife or pasta cutter to cut out the four squares! and then just boil in water until they’re kind of clear. I got this tip from Giada of the food network. This looks like a great recipe and I will try it for SURE.

By: Mindy

Mindy — Fri, 11 Feb 2011 19:10:55 +0000

I just found your site today and I am already in love with it!!! Artichokes are one of my favorite foods so I can’t wait to try this. I am not a fan of the frozen ones so I will stick with the canned for this. Did you notice a difference in taste if you have tried this with canned vs. frozen? Of course the fresh are the best but I love those with butter and garlic. I look forward to exploring your blog and making lots of yummy food!!!

By: Trip

Trip — Wed, 02 Feb 2011 16:39:42 +0000

Looks delicious. Artichokes just make my mouth water. Thanks for passing on the tips to get the air bubbles out of the ravioli. That is always a major deterrent for me when I try to make my own pasta creations.

By: Hersh

Hersh — Wed, 19 Jan 2011 04:03:05 +0000

I tried this out this evening.. and it was DELICIOUS! THANK YOU!! I used wonton wrappers instead of making the pasta. I love the pictures and your blurbs about what worked and what didn’t.. extremely helpful!!