Spinach- Ravioli Salad With Olive Oil Tomato Vinaigrette

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 1 tomato, medium ripe, seeded and chopped
• 1 tablespoon red wine vinegar
• 1 1/2 teaspoons shallots, finely chopped
• 1 teaspoon dijon mustard
• 1/2 teaspoon snipped fresh parsley
• 1/8 teaspoon paprika
• 3 tablespoons extra virgin olive oil
• 7 ounces refrigerated miniature ravioli (three cheese)
• 2 shallots, thinly sliced
• 1 tablespoon olive oil
• 9 ounces fresh spinach
• parmesan cheese

Recipe

• 1 in a blender, combine tomato, vinegar, shallot, mustard rosemary, paprika and 1/8 t each, salt and pepper. cover and blend until smooth.
• 2 with blender running, slowly add olive oil through opening in lid; blend until combined and slightly thickened.
• 3 refrigerate, covered, up to 3 days.
• 4 cook ravioli according to package directions. drain, rinse; drain well.
• 5 in a 12 inch skillet cook two thinly sliced shallots in 1 t hot olive oil just until tender.
• 6 add fresh spinach and toss until spinach begins to wilt.
• 7 place ravioli and spinach on platter and drizzle with 1/3 c tomato olive oil vinaigrette. top with shaved parmesan cheese.