Clean the artichokes by removing the hardest outer leaves and the tips, cut into wedges and place them in a bowl full of acidulated water to slow down the oxidation. Drain and dry.
Heat the oil in a large skillet; add spring onions, artichokes, asparagus and peas, season with salt, pepper, and sauté over medium-high heat for about 5 minutes. Pour the vegetable broth and cook for another 5 minutes or until the vegetables are cooked through but still al dente.
In the meantime, cook the Ravioli in a large saucepan of salted boiling water according to package instructions and drain reserving ¼ cup of cooking water. Add the Ravioli to the pan with reserved liquid and 1 spoon of the chopped herbs and toss to combine.
Divide between plates, top with remaining herbs and serve. Sprinkle with grated Parmigiano cheese if desired.