Combine tomato, vinegar, shallot, mustard, rosemary, paprika, salt, and pepper in a blender.

Blend until smooth.

Slowly add olive oil through the opening in the lid while the blender is running.

Blend until combined and slightly thickened.

Refrigerate, covered, for up to 3 days.

Cook ravioli according to package directions.

Drain and rinse ravioli; drain well.

In a skillet, cook thinly sliced shallots in olive oil until tender.

Add fresh spinach and toss until spinach begins to wilt.

Place ravioli and spinach on a platter.

Drizzle with tomato olive oil vinaigrette.

Top with shaved parmesan cheese.