Ravioli With Split Pea Sauce

By Sunset
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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

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