Artichoke-Lemon Ravioli with Browned Butter Sauce | Perfectly Seasonal

Homemade pasta is a special treat, and it's easier to make than you might think. Sam shows us an easy recipe that features a bright, lemony artichoke filling in an easy ravioli dough.
Get the recipe for Artichoke-Lemon Ravioli with Browned Butter Sauce: cooks.io/2InScs3
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[@tosht2515]

Since her Q&A over the summer I was looking forward to some cooking videos with Sam. Nice personality and communicates well. 👍

[@gitsini]

Such a great video! Loved the attention detail and the masterclass on preventing air bubbles was so clear. What a delight.

[@paulspitz1949]

I really like that she pointed out that we can freeze this, since these recipes are designed for at least 4 people, and single people don't really want to eat leftovers for 5 nights straight!

[@stateniland]

you can freeze anything

[@nancydaniels8454]

Sam, you are a delight. Clear, concise instructions. I've been working on my noodle skills, you've inspired me to try ravioli. Thank you!

[@jlunde35]

Great job Sam. Looks simple and delicious. Hope to see more of you on this channel.

[@mcbeach]

Wonderful job Sam! So nice to have a butternut squash alternative.

[@cynthiablock4474]

Great job, Sam! The dish looks great and you were wonderful!

[@lisaarthur9414]

I can't wait to try this recipe now! What a lovely and talented chef. Thank you for sharing.

[@jjruder]

Love this and your attention to detail!

[@trishthehomesteader9873]

My favorite flavors!🤤 Excellent explaination and attention to the details.🙂

[@rebeccaschadt7136]

These look great!!! Love the technique so easy and beautiful!

[@chrisandersen5635]

Sounds fantastic! Thank you Sam.

[@twosocks1976]

This looks like such a fun activity to do with my kids, but my six-year-old daughter has an allergy the raw egg whites. Once they are cooked, she's fine. But at least I could do this with my three-year-old daughter. Artichokes seem to be difficult to come by where I live, but I love the recipe for the dough. This is one I will definitely hold on to.

[@paullantieri1144]

Looks delicious. Can’t wait to try this.

[@vodiak]

12 minutes seems very long for fresh pasta, even ravioli. Is that the cook-from-frozen time? Less than 4 minutes is what I'd expect.

[@dsjesq21]

looks delish. I have to try this soon!

[@thestormlscoming]

This looks great thank you. My issue with ravioli is it tends to be bland and one dimensional - I need different textures. The pine nuts are a great idea I will try

[@gastropodahimsa]

Rather than pull an actual raviol out to test doneness, you might take one of those end bits you cut off earlier, fold it to get the double thickness, and save it as a test coupon (or slice it up to make several). Then when you cook the ravioli, you can toss it in with them to use for checking and avoid disturbing the ravioli themselves. I also like this woman and hope to see more of her.

[@DavidFSloneEsq]

I am fairly certain that I’ve never encountered this host before, yet they seem like someone who’s been doing this for ages. If my vote counts for anything, I’d like to see more of them.

[@bettypang4971]

May I inquire what sort of “jarred artichoke hearts” you have used , please? In water ? In oil ? Would be grateful for your recommended brands. Cheers 🙏😊

[@lisaboban]

According to the recipe linked in the description box they are "marinated artichoke hearts", which usually means so.e sort of oil & vinegar packaging.

[@bettypang4971]

@@lisaboban thanks very much for prompting me! I must have overlooked it ...

[@BlaBla-pf8mf]

Is this her first cooking video? If so Sam is a natural. Great job!

[@donnalthood3102]

Ooh...I LOVE her....ATK, she needs to be on the show!

[@sihamsara5884]

مزيان. برافو

[@frescazzz7536]

Yummmmmmm!

[@ytsivran]

BAMSLOCK IS BACK TO BLESS OUR KZbin TIMELINES (❁´◡`❁)

[@brianklaus2468]

More Sam Block please!

[@AC-gw4qu]

12-13 minutes for fresh pasta seems like about 10 minutes too long. Should be done in 4-5 mins if the water's boiling. As well, finish the pasta in the sauce pan rather than adding the sauce to the naked pasta in the serving plate. The pasta cooks a little in the butter and soaks in some of the flavour and butter. Add the parsley at the last second, it doesn't really need to cook, just to be warmed.

[@42istheanswer23]

Bit confusing. She first says she's resting the dough "for about an hour" (:40), then when getting ready to roll out, she uses her pasta that's "been resting for a couple of hours" (1:42). Watched the version with Dan (Meat ravioli w/meat sauce) & got clearer directions - to rest about 4 hours

[@49Mack]

Hi, Sam!! That's a great way to enjoy pasta!! Thanks for the recipe!! Hope to see you again soon!! 😀👍

[@wyldebore4089]

50 points for literal use of “hot mess”!

[@ashleymoore8599]

Same is the best!

[@FrazierMtnCheese]

Looks delicious 😋

[@barksjohnson1513]

Well done Sam. Hope to see more of your videos. Beauty aside, your funny, clear and well spoken.

[@aliaumar9367]

Dear loving your cooking ...I welcome you #kitchenwithaliaomar. Love from Sweden 🇸🇪

[@charleshetrick3152]

Any chance I missed an episode wherein y’all sorted out how Pietro’s Pizza makes their dough?

[@tracyholmes4075]

Love all ATK's videos....I would also like to let people know that in cooperation with Operation Blessing, the Reo Brothers will be giving a virtual concert on December 26th and 27th to help benefit relief efforts from the recent typhoons in the Philippines....the cost is only 20 USD each day and if you know these guys, they are fantastic....any help to spread the word about this would be greatly appreciated by everyone involved....look for the video "REO Brothers - DISASSOCIATION CHALLENGE" for more details about where to buy tickets or go directly to the Operation Blessing website to contribute....if you like the Beatles and older music....you will love these guys....

[@rosaskitchen5010]

👍👍👌👌🤩🤩

[@friendo760]

Where’s Julia and Bridget?

[@goldenrule4064]

🎯Cheers❣️

[@popeyesailor9571]

I never trust anyone with fake teeth like that.

[@MsGooch72]

Wowie this took a LOT of special equipment I don't keep in my kitchen... What a disappointment we can't make this recipe with more accessible kitchen tools since it sounds delish! I was also surprised the fresh pasta took so long to cook. I often lust after the opportunity to try my hand at test kitchen recipes but I sure as heck won't be making this one, alas.

[@rickjames9544]

Unfortunately I live in a small apt, with even smaller kitchen. No place for all that x-tra equip- mentality. Also have gluten allergies, so no flour. Still love to watch ATK. Most of your recipes are easily transferable. Not so much with this one though.I'll still be watchin' but you should do more recipes that are gluten- free and let the people transfer them to gluten- infused crap. Not really crap, butmaybe you can understand how I feel having to change every recipe so I can eat it or just forget trying. Wish everyone to stay safe & have happy holidays.

[@rickjames9544]

I meant equipment not equipmentality. Sorry, brain freeze, I guess.

[@mnamous9823]

Okay. Thanks for weighing in!

[@PBee8108]

Would you please slow down, talk more clearly, and explain what the ingredients are and what they do for the dish, maybe even mention the type and where to get it especially for the more specific items like artichoke hearts. Watch Julia and Bridget to see how they pace themselves.

[@cynthiablock4474]

I think everything was very well timed and I can’t even imagine how she could have spoken more clearly! Great job as always, Sam!

[@SuZiKaT22]

You can adjust the playback speed to slower if you are having a hard time following. Also, you can turn on the captions feature.

[@lisaarthur9414]

That's the great thing about video...you can pause and even go back in time