Cook the ravioli according to package directions in salted boiling water for about 4-5 minutes until they float. Wash the asparagus, snapping off the tough ends, cut into 2-inch pieces and halve the cherry tomatoes. Mince the garlic and chop the fresh herbs.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Next, add asparagus pieces and cook for 3-4 minutes until tender and bright green.

Add the halved cherry tomatoes to the skillet. Cook for an additional 2-3 minutes until they soften and begin to burst. Stir occasionally, integrating all flavors together.

Once the ravioli are cooked, gently drain and add them to the skillet with the vegetables. Pour in the broth and toss everything together, allowing it to simmer on low heat for a few minutes so the ravioli soak up the flavors.

Remove from heat and stir in chopped fresh herbs and grated Parmesan cheese. Season with salt, pepper, and red pepper flakes if desired. Serve warm.