Asparagus Ravioli with Brown Butter Sauce

We made homemade asparagus ravioli over a year ago with our friend Corey, which turned out really well. One issue we had though was that I didn't properly make the accompanying brown butter sauce, so we just ate the ravioli with the additional garnishes. After going through some of our old recipes, Brit got excited about the idea of making this meal again and was determined to make the brown butter sauce work.

The asparagus spears and anchovies (two of them this time) were finely blended in a food processor and mixed in with the additional filling ingredients. The filling was then placed into the wonton wrappers (we successfully found some at the South Square Market in the produced section) and folded into triangles. Brit patiently cooked the butter sauce until it browned and everything was plated directly from the pot. Once cooked, the ravioli intensely stick to each other, so I spooned them out of the boiling water and plated them directly into our bowls for dinner or tupperware for lunch the next day.