Ravioli With Split Pea Sauce

1. 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. 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. 3

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

4. 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. 5

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

6. 6

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

* Per serving · 4 servings · Values may vary.