Ravioli with Yellow Split Pea Sauce

1. 1

   Bring broth and peas to a boil in a saucepan; cover, reduce heat and simmer 50 minutes or until peas fall apart.

2. 2

   Boil pasta in water until tender; drain.

3. 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. 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. 5

   Add peas, spinach, tomatoes and turmeric to chili mixture; stir just until steaming.

6. 6

   Add ravioli to sauce and gently fold in; salt and pepper to taste.

No additional tips available.