Ravioli With Yellow Split Pea Sauce

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 4 cups fat-skimmed chicken broth
• 1 1/3 cups dried yellow split peas
• 2 (9 ounce) packages cheese ravioli or 2 (9 ounce) packages tortellini
• 3 dried hot chili peppers (2" long)
• 1/2 teaspoon olive oil
• 2 teaspoons minced garlic
• 1 teaspoon cumin
• 4 cups baby spinach leaves, rinsed (about 1/4 pound)
• 1/2 cup cherry tomatoes, rinsed and halved
• 1/2 teaspoon turmeric
• salt & freshly ground black pepper

Recipe

• 1 bring broth and peas to a boil in a saucepan; cover, reduce heat and simmer 50 minutes or until peas fall apart.
• 2 boil pasta in water until tender; drain.
• 3 pour peas into blender or food processor and blend until smooth; use a towel to cover hot liquid in blender, never cover hot liquid tightly and blend.
• 4 remove stems from chilies and shake out seeds; discard stems and seeds; in a saucepan add chilies, oil, garlic and cumin; saute 1 minute over medium heat until garlic is lightly browned.
• 5 add peas, spinach, tomatoes and turmeric to chili mixture; stir just until steaming.
• 6 add ravioli to sauce and gently fold in; salt and pepper to taste.