Ravioli with Yellow Split Pea Sauce

Submitted by sugarpea

"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."

 

• Ready In: 1hr 15mins
• Ingredients: 11
• Serves: 4

ingredients

• 946.36 ml fat-skimmed chicken broth
• 315.37 ml dried yellow split peas
• 2 (510.29 g) package cheese ravioli or (510.29 g) package tortellini
• 3 dried hot chili peppers (2" long)
• 2.46 ml olive oil
• 9.85 ml minced garlic
• 4.92 ml cumin
• 946.36 ml baby spinach leaves, rinsed (about 1/4 pound)
• 118.29 ml cherry tomatoes, rinsed and halved
• 2.46 ml turmeric
• salt & freshly ground black pepper

directions

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.