Bring a large pot of water to a boil, add the asparagus and cook for 2 minutes. Remove the asparagus and place in cold water, once chilled slice into 1/4 pieces. Cook the ravioli according to the package instructions, drain and set aside in a covered bowl. In a large skillet, over medium heat, add the olive oil and yellow squash. Cook for 3 minutes stirring occasionally. Add the garlic and cherry tomatoes to the skillet and toss to combine. Cook for 4 minutes until the tomatoes start to soften. Add the butter to the skillet and allow to melt, add the asparagus and cooked ravioli and stir to combine all ingredients. Divide among serving bowls and top with Parmesan cheese. Serve immediately.
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