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Ravioli with Split Pea Sauce

James Carrier
Yield Makes 4 servings
Notes: Hema Kundargi of Cupertino, California, uses traditional flavors from her native India in this creative sauce.


  • 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

Nutrition 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

How to Make It

  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.