Preheat oven to 375°F. Butter a 10-inch pie plate or 2-quart casserole dish.

Cook ravioli in boiling water according to package directions. During the final 2 minutes, add the asparagus and peas to the boiling water and boil for 2 minutes. Drain.

While the pasta is cooking, place the olive oil or butter in a medium saucepan over medium heat. Add the garlic and cook for 1 minute. Whisk in flour, cook for 1 more minute. Slowly add the milk, whisking as you pour. Simmer until slightly thickened and bubbly, whisking occasionally. Remove from the heat and stir in ¼ cup parmesan cheese, and salt and pepper to taste.

Spread ¼ cup sauce in the bottom of prepared pan. Top with half the drained ravioli, asparagus, and peas. Spoon half the remaining sauce over, then sprinkle with 2 tablespoons grated parmesan. Add the remaining ravioli and vegetables, top with the remaining sauce, then finish with 2 more tablespoons parmesan cheese.

Bake uncovered for approximately 20 minutes, or until bubbly. Sprinkle with chopped herbs, if desired. Serve immediately.