Begin by bringing a large pot of salted water to a boil. Add the refrigerated cheese ravioli and cook according to package instructions.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the asparagus pieces and sauté for 4-5 minutes until tender-crisp.

Stir in halved cherry tomatoes and minced garlic into the skillet. Cook for 2-3 minutes until the tomatoes soften.

Pour in 1 cup of broth and the juice of half a lemon. Simmer for 2 minutes to meld flavors.

Gently fold the cooked ravioli into the skillet, ensuring they’re coated in the sauce without breaking.

Off the heat, add chopped basil and parsley along with grated Parmesan cheese. Mix well.

Plate the ravioli and serve warm, drizzled with olive oil and an extra sprinkle of Parmesan.