Recipe by Julie F
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.
Top Review by Maito
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.
- 1 tomatoes, 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
Directions See How It's Made
- In a blender, combine tomato, vinegar, shallot, mustard rosemary, paprika and 1/8 t each, salt and pepper. Cover and blend until smooth.
- With blender running, slowly add olive oil through opening in lid; blend until combined and slightly thickened.
- Refrigerate, covered, up to 3 days.
- Cook ravioli according to package directions. Drain, rinse; drain well.
- In a 12 inch skillet cook two thinly sliced shallots in 1 T hot olive oil just until tender.
- Add fresh spinach and toss until spinach BEGINS to wilt.
- Place ravioli and spinach on platter and drizzle with 1/3 c tomato olive oil vinaigrette. Top with shaved parmesan cheese.