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Ravioli with Split Pea Sauce





Yields
Makes 4 servings

Notes: Hema Kundargi of Cupertino, California, uses traditional flavors from her native India in this creative sauce.

Ravioli with Split Pea Sauce




James Carrier
 1 quart fat-skimmed chicken broth
 1 1/3 cups dried yellow split peas
 2 packages (9 oz. each) cheese-filled ravioli or tortellini
 3 dried hot chilies (2 in. long)
 1/2 teaspoon olive or salad oil
 2 teaspoons minced garlic
 1 teaspoon cumin seed
 1 quart baby spinach leaves (about 1/4 lb.), rinsed
 1/2 cup red cherry tomatoes (about 1 in.), rinsed and halved
 1/2 teaspoon turmeric
  Salt and fresh-ground pepper
Step 1
1

In a 3- to 4-quart pan over high heat, bring broth and split peas to a boil; cover, reduce heat, and simmer until peas fall apart, about 50 minutes.

Step 2
2

In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil; add ravioli. Stir occasionally until pasta is tender to bite, 4 to 6 minutes; drain.

Step 3
3

Meanwhile, transfer split pea mixture to a blender or food processor; whirl until smooth.

Step 4
4

Remove and discard stems from chilies; shake out and discard seeds. Wipe the 3- to 4-quart pan dry. Add chilies, oil, garlic, and cumin; stir over medium-high heat until garlic is lightly browned, about 1 minute.

Step 5
5

Pour split pea purée into pan with chili mixture. Add spinach, tomatoes, and turmeric; stir just until steaming.

Step 6
6

Add drained ravioli to sauce and mix gently. Spoon equally into wide bowls. Add salt and pepper to taste.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 714Calories from Fat 20
% Daily Value *
Total Fat 16g25%

Saturated Fat 7.5g38%
Cholesterol 110mg37%
Sodium 625mg27%
Total Carbohydrate 97g33%

Dietary Fiber 8.9g36%
Protein 46g92%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.