Ravioli with Yellow Split Pea Sauce

• 4 cups fat-skimmed chicken broth
• 1 13 cups dried yellow split peas
• 2 (9 ounce) packages cheese ravioli or 2 (9 ounce) packages tortellini
• 3 dried hot chili peppers (2" long)
• 12 teaspoon olive oil
• 2 teaspoons minced garlic
• 1 teaspoon cumin
• 4 cups baby spinach leaves, rinsed (about 1/4 pound)
• 12 cup cherry tomatoes, rinsed and halved
• 12 teaspoon turmeric
• salt & freshly ground black pepper

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.

chicken broth, peas, packages cheese, hot chili peppers, olive oil, garlic, cumin, baby spinach leaves, cherry tomatoes, turmeric, salt

Taken from www.food.com/recipe/ravioli-with-yellow-split-pea-sauce-71752 (may not work)