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.

Note:

Hema Kundargi, Cupertino, California,

May 2001
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