Total Time
1hr 15mins
Prep 25 mins
Cook 50 mins

My favorite way to use yellow split peas and it's low-fat compared to most ravioli dishes. If you're tired of tomato sauce, give this a try. This ravioli makes a company-worthy presentation. Use a mild cheese-filled pasta and a blender to smooth the sauce if possible.

Ingredients Nutrition

  • 4 cups fat-skimmed chicken broth
  • 1 13 cups dried yellow split peas
  • 2 (9 ounce) packages cheese ravioli or 2 (9 ounce) packages tortellini
  • 3 dried hot chili peppers (2" long)
  • 12 teaspoon olive oil
  • 2 teaspoons minced garlic
  • 1 teaspoon cumin
  • 4 cups baby spinach leaves, rinsed (about 1/4 pound)
  • 12 cup cherry tomatoes, rinsed and halved
  • 12 teaspoon turmeric
  • salt & freshly ground black pepper


  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.