Spinach Ravioli Salad With Olive Oil Tomato Vinaigrette

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This came from bh&g (april 2009). the vinaigrette can be made ahead and refrigerated, and the spinach ravioli salad goes together quickly for a speedy meal.

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Steps

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In a blender , combine tomato , vinegar , shallot , mustard rosemary , paprika and 1 / 8 t each , salt and pepper.

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Cover and blend until smooth.

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With blender running , slowly add olive oil through opening in lid.

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Blend until combined and slightly thickened.

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Refrigerate , covered , up to 3 days.

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Cook ravioli according to package directions.

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Drain , rinse.

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Drain well.

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In a 12 inch skillet cook two thinly sliced shallots in 1 t hot olive oil just until tender.

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Add fresh spinach and toss until spinach begins to wilt.

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Place ravioli and spinach on platter and drizzle with 1 / 3 c tomato olive oil vinaigrette.

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Top with shaved parmesan cheese.

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Ingredients

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tomatoes, red wine vinegar, shallots, dijon mustard, fresh parsley, paprika, extra virgin olive oil, ravioli, olive oil, fresh spinach, parmesan cheese