1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place small mounds of finely grated Parmesan on the prepared baking sheet and sprinkle lightly with dried Italian herbs. Bake for 5–7 minutes, until golden and crisp. Allow the Parmesan to cool completely, then break it into smaller pieces.

2. Bring a large pot of salted water to a boil. Cook the fresh cheese ravioli according to the package directions until tender. Before draining, reserve about 1/2 cup of the pasta water. Drain the ravioli and set aside.

3. Heat the olive oil in a large skillet over medium-high heat. Add the asparagus pieces and cook for 3–4 minutes, stirring occasionally, until bright green and slightly tender.

4. Add the halved cherry tomatoes to the skillet with the asparagus. Season with salt and black pepper. Cook for 3–5 minutes, stirring occasionally, until the tomatoes soften and develop lightly charred edges.

5. Reduce the heat to medium. Add the butter and minced garlic to the skillet. Cook for 1–2 minutes, until the garlic is fragrant. Stir in the Italian seasoning and black pepper.

6. Add the cooked ravioli to the skillet and gently toss everything together, allowing the garlic butter to coat the pasta and vegetables. If the mixture seems too thick, add a small splash of the reserved pasta water and toss again until glossy.

7. Add the fresh lemon juice, lemon zest and torn basil leaves. Gently toss until everything is evenly coated and the ravioli is glossy.

8. Transfer the ravioli and vegetables to a serving platter. Top generously with the crispy Parmesan pieces. Finish with extra fresh basil and Parmesan if desired. Serve immediately while the ravioli is warm and the Parmesan is crisp.