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Cook ravioli - Prepare ravioli according to package directions until al dente. Drain well and set aside.
Cook asparagus - Heat olive oil in a large skillet over medium-high heat. Add asparagus and cook for 4-5 minutes until tender-crisp and lightly caramelized.
Add tomatoes and garlic - Add cherry tomatoes and minced garlic to the skillet. Season with salt and pepper. Cook for 2-3 minutes until tomatoes begin to soften and release their juices.
Create the sauce - Pour in chicken broth and lemon juice. Bring to a simmer and cook for 2 minutes, allowing flavours to meld.
Combine with ravioli - Gently add cooked ravioli to the skillet and carefully toss to combine with vegetables and sauce.
Finish with fresh elements - Remove from heat and stir in fresh basil, parsley, and Parmesan cheese. Toss gently until everything is well combined and heated through.
Serve - Serve immediately, topped with additional Parmesan cheese and a drizzle of olive oil if desired.