Reviewed: Nov. 30, 2004

This was good. Had a tasty mild flavor that complemented the ravioli nicely.

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Deutchgirl

Cooking Level: Intermediate

Home Town: Homosassa, Florida, USA

Living In: Freeport, Florida, USA

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Reviewed: Nov. 3, 2004

I used 2 cans of diced and seasoned tomatoes instead of roma, and I used a white onion instead of scallions. These were the most delicious raviolis I have ever had in my entire life - and Boston's North End serves some really good ones! I just made it last night and I'm already craving it again.

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JULIE4417

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Reviewed: Oct. 26, 2004

Super quick and easy but the results tasted liked I spent hours on this. I added a few more artichokes and used penne pasta instead of ravioli but kept everything else the same. Husband gobbled this up. Served with some hot garlic bread.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Oct. 18, 2004

Very good. A quick throw-together meal that's fit for company, too. Although fresh tomatoes taste better, canned diced tomatoes work well, too. I've also added a small can of sliced black olives--very good.

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KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 15, 2004

A very good way to use the surplus of roma tomatoes i ended up with this summer. a nice fresh sauce to go over ravioli.

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J HUTCH

Cooking Level: Expert

Home Town: Cambridge, Illinois, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Oct. 15, 2004

fabulous meatless entree--even my husband liked it and he's a meat and potatoes kind of guy...I also chopped the artichokes and used the oil they came in (so omitted the olive oil called for in the recipie.) I didn't have fresh garlic, so used dried miced garlic and omitted the green onions (didn't have any). I used 3 medium tomatoes, and about 3/4 can of diced tomatoes in sauce to give the sauce more substance. In addition, I added about 2 T. of brown sugar to cut the acidity of the canned tomatoes down. This will definately become a regular on our menu rotation.

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KIMK1

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Reviewed: Oct. 13, 2004

this had very nice flavor. i used 2 cans of diced seasoned tomatoes, kept the juice from one and strained the other. the marinade from the artichokes gave this a zesty taste. i will definitely make again

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LAMBY1217

Cooking Level: Expert

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Reviewed: Sep. 22, 2004

Very easy. My first time making this was for friends, and it was great. I also used can tomatoes and puree instead of fresh. What I liked most was how light, unsalty it was.

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LISA52105

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Reviewed: Sep. 20, 2004

This turned out very yummy. The best part was that it took so little time to prepare. The store I was at, only had the larger size jar of artichoke hearts, which turned out to be a good thing. I used almost all of the jar and next time will just use the whole jar (and I did use a previous reviewers comment to cut up the artichoke pieces some).

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JANDWIVEY

Cooking Level: Intermediate

Home Town: Nevada City, California, USA

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Reviewed: Sep. 16, 2004

This was an awesome recipe. I added chicken and instead of Roma tomatoes, I used a can of Rotell (Italian style) to add a bit more flavor. My family LOVED it and we will make this again for sure. Thanks so much!

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CMARFOE

Home Town: Boca Raton, Florida, USA

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Reviewed: Aug. 19, 2004

I used Portobello Mushroom raviolli instead of cheese raviolli and this turned out fantastic!

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SWILLYERD

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Reviewed: Apr. 21, 2004

I LOVED IT! So fresh tasting! I used halved grape tomatoes in place of the romas because I had them on hand and I only used 1 pkg of raviolis (dinner was just for me). I recommend chopping (I used kitchen sissors) the artichokes up so they go a little further and cooking the "sauce" (it's more of a topping) a little longer than called for to cook the garlic up a little so it isn't so over-powering. HIGHLY RECOMMENDED! Thanks for the recipe!

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Veggie_K

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Reviewed: Jan. 4, 2004

This is so good! I followed the recipe exactly except that I added a can of tomato puree to make it a little more "saucy". I chopped up the artichoke hearts and added all of the oil from the jar. Delicious!

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SHOPALLIEKATS

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Reviewed: Oct. 28, 2003

A great recipe! It was so easy and inexpensive to make too. I substituted frozen ravioli, 2 cans of diced tomatoes, and some Italian seasoning to make the prep a little easier. I forgot to add the green onions but it turned out just fine. Next time I will drain the tomatoes a little more (the sauce was rather watery), or boil off more of the water. My husband suggested that we try the sauce on chicken breasts sometime. A quick, attractive meal that will definitely be a regular in our home.

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Ruth

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Sep. 24, 2003

We enjoyed this very much but I altered it just slightly. I used one 25 oz. bag of ravioli. I used 4 Roma tomatoes, but didn't bother to seed them, and one can of Italian-style diced tomatoes. I also used 1 whole can of artichoke hearts, sliced up, and used all the juice. I used 4 cloves of fresh garlic, instead of 3. I also added some Italian seasoning and let it all cook down for about 10 - 12 mins., then mixed it with the ravioli. My husband also used some of the sauce on top of some cheesy garlic bread.

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jul. 31, 2003

This was okay, but I like my pasta dishes a lot "saucier". I used frozen ravioli, I think if I try this again I will use canned diced tomatoes and tortellini, the raviolis were kind of bland.

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DOUCANOE

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Harris, Minnesota, USA

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Reviewed: Jun. 28, 2003

I've made this sauce twice and loved it both times. It is very simple and quick to make. Both times I've served it with pasta rather than the ravioli. A nice change of pace.

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FERFER5

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Reviewed: Apr. 18, 2003

Yummy combo of flavors! I love artichokes and don't really have many ways to serve them. Only changes I made were: I used frozen raviolis, a 14oz can artichoke hearts; and because I didn't have any fresh tomatoes, 14 oz can diced italian tomatoes with ~ 1/2 c spaghetti sauce. Next time will also make sure to chop up artichoke hearts. Overall quick, simple and tasty!

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MichelleRD

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Reviewed: Apr. 18, 2003

This is requested at least every other week. I have never enjoyed a fruity sauce until this one.

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TRACIZAHN

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Reviewed: Mar. 15, 2003

Wow! This is a fantastic and delicious meal! I scored big brownie points with my wife on this one. I highly recommend it - I will enjoy it again.

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SCOTTKLOP

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Cheese Ravioli with Fresh Tomato and Artichoke Sauce

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