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

Hema Kundargi, Cupertino, California
This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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.

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

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

Nutrition Facts

714 calories; calories from fat 20%; protein 46g; fat 16g; saturated fat 7.5g; carbohydrates 97g; fiber 8.9g; sodium 625mg; cholesterol 110mg.
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