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Ingredients Jump to Instructions ↓

  1. 1 tomato , medium ripe, seeded and chopped

  2. 1 tablespoon red wine vinegar

  3. 1 1/2 teaspoons shallots , finely chopped

  4. 1 teaspoon Dijon mustard

  5. 1/2 teaspoon snipped fresh parsley

  6. 1/8 teaspoon paprika

  7. 3 tablespoons extra virgin olive oil

  8. 7 ounces refrigerated miniature ravioli (three cheese)

  9. 2 shallots , thinly sliced

  10. 1 tablespoon olive oil

  11. 9 ounces fresh spinach parmesan cheese

Instructions Jump to Ingredients ↑

  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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