#1 Preheat oven to 400°F.  Arrange asparagus in a single layer on an aluminum foil lined baking sheet. Drizzle lightly with olive oil and season with salt & pepper. Toss to coat. Roast in oven for 20-25 minutes, until asparagus is tender but still crisp. Chop roasted asparagus into bite-size pieces #2 Heat butter over medium heat in a medium skillet. Add shallot and cook, stirring occasionally, until softened, about 3-4 minutes. Add garlic and cook, stirring occasionally, for 1 minute. Zest lemon and add, along with juice of the lemon, to skillet. Season with salt and cook for 2-3 minutes. Remove from heat and strain through a fine mesh sieve. Discard solids and return lemon butter sauce to skillet. Stir in ½ cup of the shredded parmesan cheese #3 Meanwhile, Bring a large pot of salted water to a boil. Add the cheese ravioli and cook according to package instructions #4 Drain ravioli and add to skillet with lemon butter sauce, along with peas and roasted asparagus. Toss to coat #5 Divide between 4 bowls and top with remaining parmesan cheese and basil.