Mushroom Ravioli With Garlic-Sage Brown Butter And Asparagus

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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

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