Bring a large pot of salted water to a boil, lower heat, cover, and keep at simmer until you’re ready to cook the Ravioli. Heat the oil in a very large skillet over medium-high heat.
Add the pancetta and cook, stirring, until crisped, 5-6 minutes. Using a slotted spoon, remove the pancetta to a plate. Working in 2 batches, add the asparagus and cook, not stirring too much, until the asparagus is golden brown and tender-crisp, 3-4 minutes. While the asparagus is cooking, return the water to a boil, cook the Ravioli, and drain, reserving ½ cup of the pasta cooking water.
Return the pancetta to the pan, add the drained Ravioli and the chicken stock and cook until the liquid thickens slightly, adding the pasta water a little a time to loosen if desired. Add the cheese, season with salt and pepper to taste, toss to coat, divide among plates, and garnish with more cheese.