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.”
READY IN:
20mins
SERVES:
6
UNITS:
US

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.

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