For the Ravioli:

• 16 to 20 oz. of prepared veggie ravioli 
• 1 T. olive oil 
• 1 bunch asparagus, cut into thirds
• 1 c. fresh or frozen peas
• 1 1/2 c. halved tomatoes
• fresh chopped basil, for garnish
• shredded Parmesan, for garnish
• salt and pepper to taste

For the Smoky Dorothy Lynch Dressing: 

• 1/2 c. Dorothy Lynch Home Style Dressing & Condiment 
• 1 T. chipotle adobo sauce

For The Ravioli:

1. 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. 
2. 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. 

For The Smoky Dorothy Lynch Dressing: 

1. In a medium bowl combine the dressing with adobo sauce. Set aside until ready to top ravioli.