Cheese Ravioli With Asparagus & Peas

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20 ounces frozen or fresh cheese ravioli

3/4 pound thin asparagus, ends trimmed

1 cup frozen peas, or 3/4 pound English peas, shelled

1 tablespoon butter

1 cup thinly sliced spring onion or red onion

1 1/2 cups low-sodium chicken broth

2 teaspoons balsamic vinegar

Salt and pepper, to taste

1 tablespoon grated Parmesan or pecorino cheese, plus more to garnish

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