Ravioli with Split Pea Sauce

Ravioli with Split Pea Sauce Recipe
James Carrier
Notes: Hema Kundargi of Cupertino, California, uses traditional flavors from her native India in this creative sauce.

Yield:

Makes 4 servings

Recipe from

Sunset

Nutritional Information

Calories 714
Caloriesfromfat 20 %
Protein 46 g
Fat 16 g
Satfat 7.5 g
Carbohydrate 97 g
Fiber 8.9 g
Sodium 625 mg
Cholesterol 110 mg

Ingredients

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

Preparation

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.

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.

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

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.

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

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

Hema Kundargi, Cupertino, California,

Sunset

May 2001
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