Bring a large pot of slightly salted water to a boil. Cook ravioli in the boiling water for 8-10 minutes, or until done. Drain and set aside.  

Place a large sauté pan over medium heat, add the olive oil and shrimp season with salt and black pepper. Cook shrimp 3-4 minutes per side. Remove and set aside.

Add the sun-dried tomatoes and asparagus to the pan, stir to coat all ingredients, deglaze pan with brandy, add the heavy cream, and reduce heat to low and allow to simmer and cream to thicken.  Stir in t he marinara sauce and continue to warm the sauce. 

Add in the cooked ravioli and shrimp, stir to combine all ingredients. 

Divide among serving plates and serve immediately.