**This post is sponsored by Dorothy Lynch. All opinions expressed are 100% my own***

I’m ready. 

Are you ready? 

Alright, let’s jump in the car and leave this Old Man Winter popsicle stand behind. I’m officially over winter and ready to tackle all things spring. 

Even though we won’t be planting a big garden this year, I am excited about having fresh herbs and tomatoes within arm’s reach. There’s something about walking outside, clipping edible produce and using it in a meal. This should be everyday life, right? 

Well, today’s recipe is a nod to spring weather. This Garden Veggie Ravioli with Smoky Dorothy Lynch Dressing is full of vegetables, fresh ravioli and the best dressing this side of the Mississippi. If you guys don’t have a bottle of gluten-free Dorothy Lynch Home Style Dressing & Condiment in your fridge, run to the store and grab a bottle.

Dorothy Lynch Home Style Dressing & Condiment tastes like a combination of sweet and spicy with a creamy texture. In my opinion, it’s great as a marinade for barbecue, a delicious topping for pizza, and an easy dip to set out for vegetables.

But I highly recommend making this smoky dressing. With only two ingredients it packs a punch and will bring a level of flavor to this spring inspired dish. You can find Dorothy Lynch at Wal-Mart as well as many locally owned grocery stores. It can also be purchased online as well. If you are jonesing for more Dorothy Lynch recipes definitely check out www.dorothylynch.com

Garden Veggie Ravioli with Smoky Dorothy Lynch Dressing


  • for the ravioli:
  • 16 to 20 ounces of prepared veggie ravioli 
  • 1 tbsp olive oil 
  • 1 bunch asparagus, cut into thirds
  • 1 cup fresh or frozen peas
  • 1 1/2 cups halved tomatoes
  • Fresh chopped basil, for garnish
  • Shredded Parmesan, for garnish
  • salt and pepper to taste
  • for the smoky Dorothy Lynch Dressing: 
  • 1/2 cup Dorothy Lynch Home Style Dressing & Condiment 
  • 1 tbsp chipotle adobo sauce


  1. for the ravioli:
  2. Bring a large pot of water to a boil. Add the ravioli and cook for about two minutes. Remove ravioli and place on a plate. Next, preheat a skillet to medium-high heat. Add the olive oil and asparagus. Sauté the asparagus for a few minutes. Once slightly golden add in the peas and tomatoes. Continue to cook until everything is golden. Remove skillet from heat and add salt and pepper. 
  3. To serve, place a few ravioli on a plate and top with asparagus, peas and tomatoes. Next, spoon some of the smoky Dorothy Lynch dressing on top. Garnish with fresh basil and parmesan cheese. Repeat process for remaining three plates. 
  4. for the smoky Dorothy Lynch Dressing: 
  5. In a medium bowl combine the dressing with adobo sauce. Set aside until ready to top ravioli.
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