Ravioli with Split Pea Sauce

Ravioli with Split Pea Sauce
Photo by James Carrier

Ingredients

  • ½ cup red cherry tomatoes (about 1 in.), rinsed and halved
  • 3 dried hot chilies (2 in. long)
  • 2 packages (9 oz. each) cheese-filled ravioli or tortellini
  • 1 quart baby spinach leaves (about 1/4 lb.), rinsed
  • 2 teaspoons minced garlic
  • ½ teaspoon turmeric
  • 1 quart fat-skimmed chicken broth
  • + 4 more ingredients
    • 1 1/3 cups dried yellow split peas
    • 1 teaspoon cumin seed
    • ½ teaspoon olive or salad oil
    • 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 mi...

View full recipe at My Recipes

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