Preheat oven to 400°F. Arrange asparagus on a foil-lined baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast 20–25 min until tender-crisp, then chop into bite-size pieces.
Melt butter in a skillet over medium heat. Add shallot; cook 3–4 min until soft. Stir in garlic; cook 1 min. Add lemon zest and juice, season with salt, and simmer 2–3 min. Strain sauce, return to skillet, and stir in ½ cup Parmesan.
Meanwhile, Bring a large pot of salted water to a boil. Add the cheese ravioli and cook according to package instructions
Drain ravioli and add to skillet with lemon butter sauce, along with peas and roasted asparagus. Toss to coat
Divide between 4 bowls and top with remaining parmesan cheese and basil
