Creative pairings for pasta


Ravioli with Split Pea Sauce

Ravioli with Green Pea Pesto

Ravioli with Salsa Verde

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.

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