Bring a large pot of salted water to a rolling boil. Add the cheese-filled ravioli and cook according to package instructions, usually about 4-5 minutes, or until they float. Drain and set aside.

In a large skillet, heat olive oil over medium heat until shimmering. Add minced garlic and sauté for about 30 seconds until fragrant.

Add prepared asparagus to the skillet and sauté for 2-3 minutes until bright green and tender-crisp.

Incorporate cherry tomatoes and 1 cup of broth. Cook for 2-3 minutes until tomatoes soften and burst.

Gently toss cooked ravioli into the skillet and add chopped herbs. Stir well to coat the ravioli.

Sprinkle freshly grated Parmesan cheese over the top and stir gently to combine before serving.