1. Cook the Ravioli

Bring a large pot of salted water to a boil. Add the cheese ravioli and cook according to package instructions, usually 4–5 minutes. Drain and set aside, reserving 1/4 cup of pasta water.

2. Prepare the Vegetables

Heat olive oil in a large skillet over medium heat. Add the asparagus and cook for 3–4 minutes, stirring occasionally. Then, add the cherry tomatoes and garlic. Cook for an additional 2–3 minutes until the vegetables are slightly softened.

3. Add Flavorful Liquids

Pour in the chicken broth and lemon juice, stirring to combine. Let the mixture simmer for 2–3 minutes to reduce slightly. Season with salt and pepper to taste.

4. Combine with Ravioli

Gently toss the cooked ravioli into the skillet with the vegetable mixture. If the sauce appears too dry, add the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.

5. Add Fresh Herbs and Cheese

Remove the skillet from heat. Stir in the fresh basil, parsley, and grated Parmesan cheese, ensuring the ravioli and vegetables are evenly coated.

6. Serve and Garnish

Plate the ravioli and vegetables, topping with additional Parmesan cheese if desired. Garnish with more fresh herbs for a vibrant presentation. Serve immediately.