Spinach- Ravioli Salad With Olive Oil Tomato Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. Ingredients:
1 tomato, 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:
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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