Ravioli with Yellow Split Pea Sauce |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 4 |
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My favorite way to use yellow split peas and it's low-fat compared to most ravioli dishes. If you're tired of tomato sauce, give this a try. This ravioli makes a company-worthy presentation. Use a mild cheese-filled pasta and a blender to smooth the sauce if possible. Ingredients:
4 cups fat-skimmed chicken broth |
1 1/3 cups dried yellow split peas |
2 (9 ounce) packages cheese ravioli or 2 (9 ounce) packages tortellini |
3 dried hot chili peppers (2 long) |
1/2 teaspoon olive oil |
2 teaspoons minced garlic |
1 teaspoon cumin |
4 cups baby spinach leaves, rinsed (about 1/4 pound) |
1/2 cup cherry tomatoes, rinsed and halved |
1/2 teaspoon turmeric |
salt & freshly ground black pepper |
Directions:
1. Bring broth and peas to a boil in a saucepan; cover, reduce heat and simmer 50 minutes or until peas fall apart.
2. Boil pasta in water until tender; drain.
3. Pour peas into blender or food processor and blend until smooth; use a towel to cover hot liquid in blender, never cover hot liquid tightly and blend.
4. Remove stems from chilies and shake out seeds; discard stems and seeds; in a saucepan add chilies, oil, garlic and cumin; saute 1 minute over medium heat until garlic is lightly browned.
5. Add peas, spinach, tomatoes and turmeric to chili mixture; stir just until steaming.
6. Add ravioli to sauce and gently fold in; salt and pepper to taste.
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