Melt the butter in a large skillet over medium-high heat. Add the breadcrumbs and toast, stirring, until golden and fragrant, 3–4 minutes. Season the crumbs with salt and transfer to a plate to cool. Add the Alfredo Sauce to the same skillet, bring to a simmer, cover and keep warm over medium-low heat.
Meanwhile, cook the Ravioli according to the package directions, adding the asparagus to the water at the same time as the Ravioli. Drain, reserving ½ cup of the pasta cooking water. Uncover the skillet, add the Ravioli and asparagus and toss to incorporate with the alfredo sauce, adding the pasta cooking water to the pan a little at a time to achieve a sauce-like consistency if needed.
Divide the Ravioli among plates and finish with the toasted breadcrumbs.
*This recipe can also be made with Giovanni Rana Mushroom Ravioli