Spinach Ravioli Salad With Olive Oil Tomato Vinaigrette Recipes

SPINACH- RAVIOLI SALAD WITH OLIVE OIL TOMATO VINAIGRETTE

Steps:

• 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.

SPINACH AND CHEESE RAVIOLI WITH FRESH TOMATO SAUCE

Steps:

• FILLING: Preheat oven to 350 degrees.
• Sauté spinach with garlic, shallots and olive oil.
• Chop and drain all the liquid from the spinach.
• In a bowl, place, spinach, Ricotta, Mozzarella and Provolone.
• Mix well until you get a firm texture.
• Add salt and pepper to taste.
• RAVIOLI:.
• Roll out dough and cut into sheets of manageable length, approximately 16 inches.
• Do not roll out too many sheets at a time or the dough will begin to dry and be difficult to handle- trust me!
• Make a row of generous teaspoons of filling, 1 inch apart, across the center of 1 pasta sheet.
• Carefully fold the sheet in half toward you, matching the horizontal edges of the dough.
• Gently press the filling down with your fingertips.
• Press the dough down between each teaspoon of filling to enclose it.
• Ttrim off the edges of the dough and cut apart the ravioli.
• Gently crimp the edges of the ravioli with a fork.
• Lay the ravioli on a lightly floured bed sheet or tea towels and let dry at least 5 minutes before cooking.
• COOK: Bring a large pot of salted water to the boil and add ravioli (Very fresh pasta takes about 2 to 5 minutes to cook).
• Carefully drain the ravioli and transfer to a warm serving platter; top with tomato sauce and grated Parmesan cheese.

SPINACH RAVIOLI WITH TOMATO SAUCE

Steps:

• Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the salami and garlic and cook, about 1 minute. Crush the tomatoes into the pan with your hands and cook until slightly dry, about 5 minutes. Add the reserved tomato juice, basil, sugar, and salt and pepper to taste. Increase the heat to high and cook until the sauce thickens, about 5 minutes. Stir in 3/4 cup water and reduce the heat to medium-low. Let simmer while you cook the ravioli.
• Add salt to the boiling water, then add the ravioli and cook as the label directs; drain. Divide the ravioli among shallow bowls, spoon the sauce on top and sprinkle with the cheese. Garnish with more basil.