Spinach- Ravioli Salad With Olive Oil Tomato Vinaigrette - cooking recipe

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

Preparation

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.