Spinach- Ravioli Salad With Olive Oil Tomato Vinaigrette

Total Time
20mins
Prep 15 mins
Cook 5 mins

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.

Ingredients Nutrition

Directions

  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.
Most Helpful

So easy and very delicious! For the amount of pasta, I used half a tablespoon of the oil, doubled the tomato (and used all of it), and halved the spinach, as we like it just barely wilted. I think the secret ingredients here are the paprika (I used smoked) and the vinegar - the little hint of these give it a great background flavor. We used lots of fresh parsley to top it as well. I agree, this feeds 2.

Maito May 07, 2011

The tangy tomato vinagrette is sooo good - a quick pasta sauce I will definitely make again for this and other recipes. (For the fresh herb I chose rosemary - the ingredients said parsley and the directions said rosemary; it turned out wonderful so I will stick with rosemary next time too.) Because this is so yummy and the spinach shrinks, it is more realistic for this to serve 2-3 people.

FLKeysJen April 11, 2011