Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

1. **Cook the Ravioli:** In a large pot of salted water, cook the ravioli according to package instructions. Drain, reserving about 1/2 cup of the cooking water. Set aside.
2. **Prepare the Vegetables:** While the ravioli cooks, heat the olive oil in a large skillet over medium heat. Add the asparagus and cook for 5-7 minutes, or until tender and lightly browned, stirring occasionally.
3. **Add Tomatoes and Garlic:** Add the cherry tomatoes and garlic to the skillet with the asparagus. Cook for an additional 3-4 minutes, until the tomatoes soften and release their juices.
4. **Combine:** Add the cooked ravioli to the skillet with the vegetables. Gently toss everything together. If the mixture seems too dry, add a bit of the reserved pasta cooking water to create a light sauce.
5. **Season and Serve:** Stir in the dried oregano, salt, and pepper to taste. If desired, sprinkle with fresh herbs and Parmesan cheese. Serve warm.