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.
Provided by Julie F
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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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