Spinach- Ravioli Salad With Olive Oil Tomato Vinaig

Name: Spinach- Ravioli Salad With Olive Oil Tomato Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tomatoes, 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

Servings: persons

1 tomatoes, 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

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.

154

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tomatoes, medium ripe, seeded and chopped, 1 tablespoon red wine vinegar, 1 1/2 teaspoons shallots, finely chopped, 1 teaspoon Dijon mustard, and more.

Yes, Spinach- Ravioli Salad With Olive Oil Tomato Vinaigrette falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spinach- Ravioli Salad With Olive Oil Tomato Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions