Instructions for four cheese ravioli with veggies:

• Start water boiling, adding several dashes of salt
• Add pine nuts to a hot pan, and get them golden. This will take just a few minutes, and you will want to toss them and move them around so they do not burn.
  1/3 cup pine nuts
• Melt 4 tablespoons butter in a large skillet. Add shallots, & sweat for a minute. Add garlic, stirring to sauté. Add 4-6 grinds of black pepper to taste
  7 tablespoons butter divided into 4 and 3, 1 large shallot minced, 3 cloves garlic, Fresh ground pepper
• Add wine, stir to scrape pan, cooking for a few minutes.
  ¼ cup white wine
• Drop the pasta into boiling water and boil, according to instructions. 
  1 10 ounce bag of refrigerated four cheese ravioli
• While pasta is boiling,  add a half cup of the veggie broth into the shallots and garlic, reserving rest till the end. Cook stirring for a couple of minutes.
  ½ cup veggie broth
• Add in the lemon zest and juice.
  Zest of one Lemon, Juice of ½ Lemon
• Toss in the asparagus, and cook for 30 seconds.
  1 lb asparagus
• Using a slotted spoon, add the cooked ravioli into the sauce. 
• After tossing  the pasta to coat with sauce, add  spinach &  1/2 the feta cheese. Toss gently, and add more broth to loosen, if needed. Finally, toss the fresh tomatoes in.
  2 cups of loosely packed fresh baby spinach, 1/3 cup crumbled Feta Cheese, 1 cup fresh cherry tomatoes
• Now you can serve pasta in bowls, as this is a more brothy pasta dish. Top each dish of pasta with feta and pine nuts, and garnish with fresh basil.
  1/3 cup pine nuts, Fresh Basil