Ravioli with Split Pea Sauce (Longer, Full Version)

Ingredients (4 servings)

For the sauce

1 cup dried split peas (green or yellow), rinsed
1 medium onion, finely chopped
2 cloves garlic, minced
1 medium carrot, diced
1 stalk celery, diced
3 cups vegetable or chicken broth (plus more as needed)
1 bay leaf
1 tsp dried thyme (or 1 Tbsp fresh)
½ tsp smoked paprika (optional, adds depth)
½ cup cream, half-and-half, or coconut cream
2 Tbsp butter or olive oil
Salt and black pepper to taste
2–3 Tbsp grated Parmesan (optional but delicious)

For the pasta

1 lb (450 g) cheese ravioli, mushroom ravioli, or spinach ricotta ravioli (fresh or frozen)
Salt for boiling water
Extra Parmesan for serving
Fresh herbs (parsley, basil, or chives)

Instructions

1. Cook the Split Peas

In a pot, combine split peas, broth, bay leaf, thyme, carrot, and celery.
Bring to a boil, then reduce to low heat.
Simmer 35–45 minutes or until peas are very soft and beginning to fall apart.
Remove the bay leaf.

(If peas still seem thick, add a splash of broth or water.)

2. Build the Flavor Base

In a separate pan, heat butter or olive oil.
Sauté chopped onion over medium heat until soft and golden, about 6–8 minutes.
Add garlic and smoked paprika; cook 1 minute more.
Combine this sautéed mixture with the cooked split peas.

3. Purée (Optional)

You can leave the sauce rustic and chunky or purée until silky:

For smooth sauce, blend using an immersion blender.
For chunkier sauce, mash lightly with the back of a spoon.

Add the cream (or coconut cream) and Parmesan. Season generously with salt and pepper.

Simmer another 5–10 minutes until thick and velvety.

4. Cook the Ravioli

Bring a large pot of salted water to a boil.
Add ravioli and cook according to package instructions (usually 3–5 min for fresh).
Reserve about ½ cup pasta water, then drain.

5. Combine

In a large skillet, gently toss the hot ravioli with the split pea sauce.

Add a splash of pasta water if you want a thinner, silkier sauce.
Taste and adjust seasoning.

Serving Suggestions

Top each plate with:

Fresh herbs (parsley or basil)
Extra Parmesan
A swirl of olive oil
Cracked black pepper
A squeeze of lemon for brightness (optional)

Optional Add-Ins

Vegetables:

Wilted spinach
Roasted mushrooms
Peas or asparagus tips (for a green version)

Proteins:

Flavor boosters:

Storage

Sauce keeps 3–4 days in the fridge.
Reheat gently with a splash of broth or water.
Ravioli is best cooked fresh.

ANOTHER nice French Pea sauce recipe to try !

Ingredients

* 1 quart fat-skimmed chicken broth

* 1 1/3 cups dried yellow split peas

* 2 packages (9 oz. each) cheese-filled ravioli or tortellini

* 3 dried hot chilies (2 in. long)

* 1/2 teaspoon olive or salad oil

* 2 teaspoons minced garlic

* 1 teaspoon cumin seed

* 1 quart baby spinach leaves (about 1/4 lb.), rinsed

* 1/2 cup red cherry tomatoes (about 1 in.), rinsed and halved

* 1/2 teaspoon turmeric

* Salt and fresh-ground pepper

INSTRUCTIONS

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 minutes; drain.

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

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

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

Ravioli with Split Pea Sauce Video :

FRENCH PEA SAUCE