Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
Add asparagus and cook for 3–4 minutes until tender-crisp.
Stir in cherry tomatoes, basil, and thyme. Cook for another 2–3 minutes until tomatoes soften.
Add the cooked ravioli to the skillet. Toss gently, adding reserved pasta water a little at a time to create a light sauce.
Season with salt and pepper to taste. Sprinkle with Parmesan cheese before serving.
Serving and Storage Tips:
