Mushroom Ravioli with Garlic-Sage Brown Butter and Asparagus

This was super yummy -- boys weren't so into it, but Ross and I loved it!!

Ingredients:

2 (8-9-ounce) packages of mushroom ravioli or agnolotti
4 tablespoons of salted butter
8 cloves of garlic, minced and peeled and minced
1/4 cup of sage, chopped
1 pound of asparagus, trimmed of woody stems
Olive oil
Kosher salt and freshly ground black pepper

Cook the ravioli according to package directions. While the pasta is cooking, heat about 1-2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot, add the asparagus and cook until it is tender-crisp. Season the asparagus with salt and pepper to taste. Transfer the asparagus to a serving dish and place the dish in an oven set to 160 degrees.

In a smaller skillet, cook the butter over medium heat, stirring frequently, until it becomes light brown and fragrant; it will start to smell like caramel. Add the chopped garlic and sage and cook, stirring constantly, until the garlic is tender and fragrant. Toss the cooked pasta with the brown butter sauce and season with salt and pepper. Serve immediately with the side of asparagus.