The quest to curtail fat when saucing ravioli generally ends with the tomato. And it’s a fine choice ― but only one. Legumes and vegetables yield many hearty yet lean options when cooked with herbs and spices, then puréed.
Use mild cheese-filled ravioli or tortellini as a neutral foil for these unique sauces. Both pastas come in several shapes, sizes, and colors; smaller pockets tend to hold their shapes best during cooking. And the sauces are smoother if puréed in a blender rather than a food processor.