Spinach- Ravioli Salad With Olive Oil Tomato Vinaigrette

"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."
photo by FLKeysJen photo by FLKeysJen
photo by FLKeysJen
Ready In:




  • 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.

Questions & Replies

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  1. 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.
  2. 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.


I love to cook, but with two daughters with busy schedules, I'm looking for quick and easy recipes that don't taste quick and easy. My husband is in the Army, so our travels have taken us around Europe and to Australia, as well as to many places here in the U.S. My cooking tastes reflects the foods we've enjoyed in the places we've lived. <img src="http://i16.photobucket.com/albums/b2/kiwidutch/my3chefs2009final-1.jpg"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/BANNERS/BellywarmersSTKR.jpg"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
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