Ravioli Potage

1/4 cup olive oil
2 shallots, chopped
3 tomatoes, peeled, seeded and chopped
1 1/2 cups chopped spinach
5 cups vegetable stock
20 ounces fresh or frozen small ravioli
salt and pepper to taste
1 teaspoon dried chervil

Saute shallots and tomatoes in oil for 3 minutes.
Add spinach and spinach and stock.
Stir and slowly bring to boil. Simmer for 15 minutes.
Add ravioli, salt and pepper.
Cover and continue simmering for 8 minutes.
Add chervil, stir and cover.
Let stand for 5 minutes.

Top with yogurt or parmesan cheese.