Cook ravioli following packet directions. Drain and reserve ¼ cup cooking water.
Heat a non stick frypan over medium heat. Add Providore d'Italia Pesto with a little of the reserved cooking water to create desired sauce consistency. Add ravioli to pan and toss to coat. Serve topped with asparagus, lemon zest and parmesan.
For a richer sauce, add 2 tablespoons cooking cream with pesto in STEP 2.