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In a bowl, mix together the butter, herbs, pistachios, garlic, lemon zest + juice and a pinch of both salt and pepper. Stir in the parmesan cheese until well mixed. Either set aside if making the pasta right away, or store covered in the fridge for up to 1 week.
Heat a 12 inch or larger skillet over medium high heat. Add 2 tablespoons of olive oil to a pan. Add the corn, red pepper and asparagus. Saute five minutes and then add the zucchini and tomatoes. Saute until the veggies are soft and begin to caramelize on the edges, about 5 minutes longer.
Once the veggies are soft and caramelized, add 1 ½ cups of water and the ravioli. If you are using a 12 inch skillet, you may need to use only 16 ounces of ravioli. Bring the water to a boil and cook until the water is mostly absorbed, about 3 minutes.
Add the white balsamic and continue cooking until it reduces and creates a little sauce, about 2 minutes.
Remove from the heat and stir in at least 6 tablespoons of the pistachio butter and a pinch of crushed red pepper flakes. Gently toss the pasta until the butter melts. Add the remaining two tablespoons of butter if desired. Serve right away!