Melt the butter in large, deep skillet over medium heat. Add the shallots and cook until softened, add the garlic and asparagus and cook for another minute until asparagus is tender.
Add the lemon and wine, season with salt and pepper, and let simmer for 5 minutes.
Add the ravioli and continue cooking until heated through.
Serve with fresh basil, Parmesan, and breadcrumbs if desired.