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Cook the ravioli
Bring a large pot of salted water to a boil.
Cook ravioli according to package instructions (usually 3–5 minutes).
Reserve ½ cup pasta water, then drain.
Sauté the vegetables
Heat olive oil and butter in a large pan over medium heat.
Add garlic and cook for 30 seconds until fragrant.
Add asparagus and sauté 3–4 minutes (tender but still crisp).
Toss in cherry tomatoes and cook another 2–3 minutes until slightly softened.
Build the sauce
Add red pepper flakes, salt, and black pepper.
Pour in a splash of reserved pasta water to create a light sauce.
Combine
Add cooked ravioli to the pan.
Gently toss everything together so the ravioli don’t break.
Stir in Parmesan cheese.
Finish
Turn off heat.
Add fresh basil and parsley.
Optional: squeeze a little lemon juice for brightness.