« Italy on a Plate - The Week in Italian Food: June 12, 2011 | Main | Italy on a Plate - The Week in Italian Food: June 19, 2011 »

June 14, 2011

TrackBack

TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a010536a07d60970b01538e561448970b

Listed below are links to weblogs that reference Artichoke and Spinach Ravioli in a Browned Butter Sauce:

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

Tina@flourtrader

I have a pasta maker but it has been awhile since I made any. These little raviolis sound healthy and look yummy. They are so perfectly shaped-great job!

Simona

Nice idea to have artichokes in the filling. I also like the half-moon shape better than the square one. My mother's carciofi alla giudia. I cannot make them here as the artichokes are not of the right kind and I don't have mentuccia.

Erin @ Dinners, Dishes and Desserts

Oh thees ravioli just look perfect. The artichoke fillings sounds delicious, and the brown butter sauce is the perfect compliment. Great job!

Kristina

There's nothing like artichokes alla romana is there?I'm headed back to Rome in October and can't wait (though I don't think they will be in season then). Lovely ravioli!

janie

Thank you for all the great information and for mentioning my blog.I'm linking you and look forward to hearing all that you have to say.

Corinne @ Gourmantic

Oh my! That Artichoke and Potato Puree Dish looks divine, and I'm not a bit artichoke fan. But in ravioli, I'd definitely try it!

Jozee

You have brought many memories of my own childhood, eating the stuffed artichokes that my Mom use to make. I always looked forward to having them on my dinner plate.

Paula

Favorite artichoke dish: steamed artichokes

Kathy

Tina - Thank you! Pasta making is very therapeutic for me.

Simona - I know that if I attempt any artichoke dish that I had in Italy, especially Rome, it won't be exactly like it is there...but I will still try. It can be frustrating, though (see my pasta all' amatriciana post :-)

Kristina - No, I don't think artichokes have a second season in Rome, like they do in CA. Mushrooms, especially porcini, will be on almost every menu in October. YUM!

Janie - You're very welcome. I loved following your trip through Tuscany. Thanks for the link!

Corinne - That dish from Cibreo was excellent; the highlight of the meal.

Jozee - Yes, I'm sure those are the same artichokes that my mom made for us.

Paula: I'm right there with you on the steamed artichokes!

anna

Artichokes of any sort in pasta... I'm not picky :)

Lacking a pasta maker (and space for one in my teeny tiny kitchen) I usually use wonton wrappers for ravioli - I'm taking cues from your filling though! Would shallots be out of place here?

The comments to this entry are closed.

Enter your email address:

Delivered by FeedBurner

~ CULINARY VACATIONS ~

Let's Connect!

Puglia-food-and-wine-expert

Certified Yummly Recipes on Yummly.com

Cannolo Award