1. Bring a large pot of water to a boil and cook the ravioli according to package directions. Drain and set aside.
2. Blanch asparagus in hot water for 1 minute or in microwave for 45 seconds.
3. In a skillet over medium heat, add alfredo sauce. Cook for 1 minute and add asparagus, add salt and black pepper to taste.
4. Pour sauce over plated ravioli and top with toasted pine nuts and sun-dried tomatoes.