Spinach- Ravioli Salad With Olive Oil Tomato Vinaigrette

• 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.

tomatoes, red wine vinegar, shallots, mustard, parsley, paprika, extra virgin olive oil, three cheese, shallots, olive oil, fresh spinach, parmesan cheese

Taken from www.food.com/recipe/spinach-ravioli-salad-with-olive-oil-tomato-vinaigrette-363635 (may not work)