Start by grating the garlic cloves and setting them aside. Carefully snap the tough ends off the green asparagus, then chop them into 2-inch pieces. Squeeze fresh lemon juice into a small bowl, measuring about 2 tablespoons, and set everything within reach.

Fill a large pot with water, adding a generous pinch of salt, and place it over high heat. Bring the water to a vigorous boil, which should take about 5–7 minutes.

In a large skillet, melt 4 tablespoons of unsalted butter over low heat. Add the grated garlic to the pan after about 1 minute, and cook gently for about 1 minute until fragrant.

Stir in a pinch of salt, cracked black pepper, and dried thyme into the melted butter mixture. Gradually pour in the squeezed lemon juice, cooking it together for another 30 seconds.

Add the chopped asparagus pieces to the skillet, stirring to coat them evenly in the buttery sauce. Sauté for about 3–5 minutes, or until they are tender but still bright green.

Once the water is boiling, gently drop in the cheese ravioli. Cook for about 3 minutes, or until they float to the top and feel tender to the touch.

Pour your reserved pasta cooking water into the skillet with the sautéed asparagus, turning the heat back to medium. Stir and let it simmer for another minute.

Turn off the heat, and sprinkle in the grated parmesan cheese. Carefully add the drained ravioli and gently toss everything together until coated in the creamy sauce.

Finish your dish with a sprinkle of fresh lemon zest and crushed red pepper flakes, if desired. Serve immediately on warm plates.