Spinach- Ravioli Salad With Olive Oil Tomato Vinaigrette

Recipe by Julie F
READY IN: 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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