Baked Ravioli with Asparagus and Peas

INGREDIENTS

16 oz

ravioli (I used two 8-oz packages of frozen spinach and cheese ravioli)

1/2 lb

asparagus (cut into bite-sized pieces)

1 cup

frozen peas

3 tbsp

olive oil or butter

3 tbsp

all purpose flour

1 clove

large garlic (minced or finely grated)

3 cups

milk (I used skim)

1/2 cup

grated parmesan cheese (divided)

salt and pepper

Chopped parsley and thyme (for garnish (if desired))