Ravioli with Yellow Split Pea Sauce

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: 1 hr 15 mins
• Serves: 4

Ingredients

• 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

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.