Reviewed: Jul. 17, 2006

Oh so yummy!! My husband and I love this recipe and it is really a great summer dish. The fresh tomatoes and artichoke hearts add much flavor!

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ArmyNelsons

Cooking Level: Intermediate

Home Town: Hilton Head Island, South Carolina, USA

Living In: Fort Irwin, California, USA

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Reviewed: Jul. 12, 2006

I thought this recipe was excellent! I did add kalamata olives and I thought they added some great flavor. I substituted caned diced tomatoes for the fresh. This one is a keeper!

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Elizabeth

Cooking Level: Intermediate

Home Town: Billings, Montana, USA

Living In: Heber City, Utah, USA

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Reviewed: Jul. 10, 2006

this is good, I was also worried about this being bland so when the oil was heated I added the garlic(4 cloves instead of 3) and green onion until the garlic was a nice golden brown. this dish turned out excellent. thanks

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shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

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Reviewed: Jul. 5, 2006

Good. Easy and light. Perfect for summer and holds up well as leftovers.

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LEASTMAN

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2006

This was very good. I used two cans of zesty tomatoes and I added a dash of red pepper flakes to liven the dish up.

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MSMAHANI

Home Town: Nashville, Tennessee, USA

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Reviewed: Jun. 27, 2006

This was a good refreshing summer dish, however I didn't use the fresh tomatoes, but one can of diced tomatoes and next time I would use one more can of tomatoes because it needed more. Other than that it was a great falvor, love the artichokes!

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Brooke

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Reviewed: Jun. 27, 2006

Great recipe and very fast and easy to make. I feel the sauce should be used for only 1 package of the ravioli though. I made the full sauce recipe for one 9 oz. package and it was perfect. I also add 3/4 cup chopped basil and 1/2 tsp of red pepper flakes to give it a little extra flavor.

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Chris From Kent, WA

Cooking Level: Intermediate

Living In: Kent, Washington, USA

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Reviewed: Jun. 23, 2006

This was my first attempt at cooking in nearly 10 years. Easy and yummy! This is also very good with summer squash instead of the marrinated artichoke hearts.

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1raeofhope

Cooking Level: Intermediate

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Reviewed: Jun. 21, 2006

quick, easy and very good

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treaves

Cooking Level: Intermediate

Home Town: Great Falls, Montana, USA

Living In: Huntsville, Alabama, USA

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Reviewed: Jun. 20, 2006

Tasty and fresh.

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Katrina

Home Town: Seattle, Washington, USA

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Reviewed: Jun. 16, 2006

Very good---but I agree it was missing something. Not quite sure what it was. But it was an excellent meal--very easy to make, and quick!

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Erin

Cooking Level: Intermediate

Living In: Starksboro, Vermont, USA

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Reviewed: Jun. 15, 2006

this is a pretty standard summer italian dish. no wow factor until added a good handful of freshly torn basil from the garden.. curious why the picture is of tortellini instead of ravioli..did anyone else notice that? Tortellini will hold the sauce better then ravioli especially after coating it with olive oil as suggested in the receipe --can anyone give me a reason to make the ravioli non-stick by adding the oil??

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JIMCOOKSATLANTA

Cooking Level: Expert

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Reviewed: Apr. 27, 2006

Good! I added dried basil and red pepper flakes. Very easy, will make this again. Thanks!

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ERICAANN2

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

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Reviewed: Feb. 17, 2006

This recipe really showcases tomatos fresh from the garden. I make this over and over again in the summer. Very quick and easy to throw together and very healthy and tasty. Best of everything!

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SANDYARENZ

Cooking Level: Intermediate

Home Town: Circle Pines, Minnesota, USA

Living In: Maplewood, Minnesota, USA

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Reviewed: Jan. 16, 2006

I found this recipe a few years ago and everyone in my family still loves it! In the winter we use canned diced tomatoes (and sometimes in the summer when we don't have the time to peel fresh ones). Sometimes the jars of artichoke hearts have really large pieces, so I always chop them up before adding them. Quick and easy, and SO delicious!

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Janine

Cooking Level: Intermediate

Home Town: Amherst, New Hampshire, USA

Living In: Cary, North Carolina, USA

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Reviewed: Dec. 30, 2005

Very easy and quick to prepare. Lots of flavor with few ingredients. Will definitely make again!

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Rich24

Cooking Level: Beginning

Home Town: Tioga, Pennsylvania, USA

Living In: Odenton, Maryland, USA

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Reviewed: Dec. 28, 2005

One of my favorite quick lunches with friends. I use canned Italian tomatoes with basil and four cheese ravioli. And the oil at the end is essential for keeping the pasta from sticking together. I also saute the garlic in the oil for about a minute before I add the other ingredients. I don't add the marinade from the artichokes.

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MELKAT

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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Reviewed: Dec. 28, 2005

Flavor seemed to be missing something, not sure what. Will try once more, this time using tortellini rather than ravioli, and perhaps play with a few extra spices.

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AMYANDBREN

Cooking Level: Intermediate

Living In: Stephens City, Virginia, USA

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Reviewed: Oct. 16, 2005

Our first thought was that something is missing from this recipe. I can't really place what it is. However, it was very easy and had a good taste overall. Thanks, Cathy!

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smallbutfeisty

Cooking Level: Intermediate

Home Town: Barnegat, New Jersey, USA

Living In: North Brunswick, New Jersey, USA

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Reviewed: Sep. 15, 2005

Good for a quick easy meal.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Cheese Ravioli with Fresh Tomato and Artichoke Sauce

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