Reviewed: Sep. 11, 2005

I probably wouldn't make this again, but everyone thought it was fine. I did use canned diced tomatoes, so that may be the difference.

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BONF

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Reviewed: Sep. 10, 2005

recipe didnt say to drain artichokes so just in case, i drained most of it. i probably shouldve drained it all, marinade kind of strong. also used canned tomatoes instead of fresh chopped. fresh chopped wouldve been better. otherwise pretty good. hard to find just plain cheese ravioli though. only found 4cheese.

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TRIPGRUNT

Cooking Level: Beginning

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Reviewed: Sep. 6, 2005

This was good...but I probably won't make it again. No "WOW-Factor".

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MarthaWannabe

Cooking Level: Expert

Home Town: Shiner, Texas, USA

Living In: Weimar, Texas, USA

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Reviewed: Sep. 4, 2005

This didn't blow me away, but it was pretty good. My husband and I both had seconds, and I'll definitely make it again when I'm looking for something other than the usual canned pasta sauce. I added about half the marinade from the jar of artichokes to spice it up a bit, and I also added some sliced black olives. I didn't really like the taste at first, but it was much better after simmering for about 15 minutes. The tomatoes were nice and broken down, and the garlic was a little more mellow.

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PUNKGIRL

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Reviewed: Aug. 3, 2005

This recipe made a very quick and delicious meal. I used canned, diced tomatoes instead of fresh to make it even quicker and also added fresh basil for more flavor. This one I will definitely make again!

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LKCARP

Cooking Level: Intermediate

Home Town: Clio, Michigan, USA

Living In: Steubenville, Ohio, USA

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Reviewed: Aug. 2, 2005

This was great! I almost never make recipes as written, but I didn't make too many changes to this one. The four stars is only because of my modifications. I cut **way** back on the oil and didn't add the extra at the end. I added a bit of red wine, some italian seasoning, and some bacon that was in the fridge. DH loved this and said I must make it again. Thanks!

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SCRAPBOOKWORM

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Reviewed: Jul. 28, 2005

I added pesto to this dish and the combination of the tomato and artichoke sauce with the pesto was very flavorful. It was a big hit with my family!

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SUNNYCARR

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Reviewed: Jun. 17, 2005

This was really dry. It is proably my fault, I drained the artichokes. I am going to try it again without doing that.

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RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jun. 8, 2005

I love this and make it often. Usually have all the ingredients on hand if I sub canned tomatoes and it's so quick and easy to make.

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MARYKC

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Reviewed: May 14, 2005

This recipe is a keeper. I made this for a non-vegetaian crowd and it was a huge hit. Very light and filling. I garnished with feta and followed other reviewers advice and simmered the sauce longer. This recipe is all about fresh tomatoes. Don't even think about using canned!

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CHARANDTRAV

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Reviewed: Apr. 18, 2005

I really enjoyed this recipe. It was fresh,easy, and not to heavy. I will definetly make this again.

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JENTEGGE

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Reviewed: Mar. 14, 2005

Three stars for being quick, easy, and filling! I needed to get dinner ready fast and this worked well. It wasn't knock your socks off wonderful though. It also made a lot, even though I only used one package of pasta (I used fresh cheese tortelini).

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2005

This was sooo good! I added olives and some canadian bacon. Also, I added about 3oz of tomato paste to make the sauce a little thicker, but that's because we like thicker tomato sauces though. But with all these ingredients, it was very pretty. Thank you!

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EMIHOKUMEN

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Reviewed: Feb. 10, 2005

This recipe was okay. It was much better the second day.

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RHONDA76FL

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2005

We enjoyed this quite a bit. I used a 24 oz package of ravioli, which I boiled and drained, then cooked over an olive-oiled skillet with 1 T of onion powder until the ravioli browned up a bit. Seperately, I cooked the tomatoes, artichokes, onions and salt/pepper. Then I mixed the pasta into the vegetable mixture, minus the extra 1 t of olive oil. We usually eat the ravioli by itself and it's great, but this was a very nice change of pace.

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KC RUNNER

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Reviewed: Jan. 27, 2005

This sauce was unremarkable.

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schmerna

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2005

This is my husband's second favorite meal - we make it quite often! The first time I made it, it did seem bland so I added premade pesto (Safeway Verdi brand works best) to the tomato sauce for an extra zing ~ absolutely delicious!

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Desiree

Cooking Level: Expert

Living In: Missoula, Montana, USA

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Reviewed: Jan. 11, 2005

No cheese ravioli at the supermarket so I used gnocchi instead, and substituted canned diced tomato for fresh ones. Very delicious!

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LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: Dec. 13, 2004

This was delicious. Sauce would go great over boneless skinless chicken breasts also!

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DEVILISHDEVA

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Reviewed: Dec. 5, 2004

This was very fast and tasty. I can't see really needing a recipe for this, it's that simple. A great dish for a novice cook who wants an impressive recipe BURSTING with flavor. I'm making myself hungry just typing this review!

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