Set a large saucepan over high heat and fill with salted water. Once boiling, gently place the cheese ravioli into the pot. Cook following the package guidelines—typically 4 to 7 minutes—until the ravioli are tender and begin to float. Drain thoroughly without rinsing to help the sauce adhere.

As the water heats, place a large sauté pan over medium-high flame and pour in the olive oil. Once shimmering, add the sliced asparagus and cook for about 4 to 5 minutes, stirring now and then, until they turn bright green and remain slightly crisp.

Stir in the halved cherry tomatoes along with the minced garlic. Season the mixture with salt and freshly ground pepper. Continue cooking for an additional 2 to 3 minutes, just until the tomatoes begin to collapse and the garlic releases its aroma without browning.

Deglaze the skillet by pouring in the broth and adding the fresh lemon juice. Allow this mixture to reach a gentle simmer and cook for about 2 minutes, forming a delicate broth.

Transfer the drained ravioli into the skillet with the vegetables and broth. Gently fold with a large spoon to combine, taking care not to tear the pasta. Ensure the ravioli are evenly coated and interspersed with the vegetables.

Scatter the chopped basil, parsley, and grated Parmesan across the pan. Stir carefully so the herbs begin to wilt slightly and the cheese melts into the sauce. Let the dish cook for an additional 1 to 2 minutes until everything is warmed through and cohesive.

Spoon the finished ravioli into serving dishes or a large platter. Offer extra Parmesan and freshly cracked pepper at the table for added flavor.