Photo by: James Carrier

Ravioli with Split Pea Sauce

Notes: Hema Kundargi of Cupertino, California, uses traditional flavors from her native India in this creative sauce.

  • Yield: Makes 4 servings


  • 1 none quart fat-skimmed chicken broth
  • 1 1/3 cups dried yellow split peas
  • 2 none packages (9 oz. each) cheese-filled ravioli or tortellini
  • 3 none dried hot chilies (2 in. long)
  • 1/2 teaspoon olive or salad oil
  • 2 teaspoons minced garlic
  • 1 teaspoon cumin seed
  • 1 none 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
  • none Salt and fresh-ground pepper


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.

Nutritional Information

Amount per serving
  • Calories: 714none
  • Calories from fat: 20%
  • Protein: 46g
  • Fat: 16g
  • Saturated fat: 7.5g
  • Carbohydrate: 97g
  • Fiber: 8.9g
  • Sodium: 625mg
  • Cholesterol: 110mg

Go to Full Version of

Ravioli with Split Pea Sauce Recipe