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Cook the Ravioli: Follow the package instructions to cook the cheese ravioli. Once done, drain the ravioli and set it aside.
Sauté the Asparagus: In a large skillet, heat the olive oil over medium-high heat. Add the asparagus pieces and cook for 4-5 minutes until they become tender but still slightly crisp.
Add Tomatoes and Garlic: Stir in the cherry tomatoes and minced garlic. Season with salt and pepper to your taste. Cook for an additional 2-3 minutes until the tomatoes begin to soften slightly.
Make the Sauce: Pour in the chicken broth and lemon juice. Bring the mixture to a simmer and cook for about 2 minutes to let the flavors meld together.
Combine the Ravioli and Vegetables: Add the cooked ravioli to the skillet, gently tossing to combine it with the vegetables and the sauce.
Add Herbs and Cheese: Stir in the chopped basil, parsley, and grated Parmesan cheese. Cook for another 1-2 minutes, just until everything is well-mixed and heated through.
Serve: Serve the ravioli dish hot, topped with extra Parmesan cheese if desired.
