Start by bringing a large pot of water to a boil.

While the water is heating up, prepare the asparagus by trimming the tough ends and cutting them into 2-inch pieces. Halve the cherry tomatoes and mince the garlic.

In a large skillet, melt the butter over medium heat. Once the butter is melted, add the minced garlic and sauté for about 1 minute until fragrant, but be careful not to let it brown.

Add the cherry tomatoes to the skillet and cook for 3-4 minutes, allowing them to soften and release their juices. Season with a pinch of salt and black pepper.

As the tomatoes are cooking, add the Artisola Chicken & Mozzarella Ravioli to the boiling water. Cook them according to the package instructions, typically for 4 to 5 minutes or until they reach your desired tenderness.

While the ravioli is cooking, add the asparagus pieces to the skillet with the tomatoes and continue to cook for an additional 3-4 minutes until the asparagus becomes tender but still crisp.

Drain the cooked ravioli and add them to the skillet with the tomato and asparagus mixture. Toss everything together gently.

Sprinkle the grated Parmesan cheese over the ravioli and veggies, then continue to cook for another 2 minutes, stirring gently until the cheese has melted and formed a creamy sauce.

Taste and adjust the seasoning with more salt and black pepper if needed.

Serve the ravioli with cherry tomatoes and asparagus in individual plates.