Recipe - Ravioli w/ sage-walnut butter

Ravioli with Sage-Walnut Butter and Green Beans

Tonight's dinner came out of the Food Network Magazine October issue and was worth writing about.  It is a quick dish to make but has very sophisticated flavors.  It is a nice combination of the creamy background flavor of the cheese ravioli with the sweet/sour of the vinegar sauce and the woodiness of the walnuts and sage - not to mention butter!.  I served it with some green beans from the garden and a chunky salad. It's on my list of keepers.  I took a picture of it so you can see what a nice dish it is.

Kosher Salt
1/4 cup balsamic vinegar
2 tsp honey
1 bay leaf
1 16 oz package frozen cheese ravioli
6 Tbsp butter (I used 4 - it was enough)
1/3 cup fresh sage leaves (if you don't have a plant, use 2 tsp dried leaf sage - no powdered)
1 cup chopped walnuts
shredded Parmesan cheese
salt & pepper

Boil your pasta water.  In a small pan, combine vinegar, honey and bay leaf.  Cook over med-high heat until it is reduced and thickened.  Meanwhile, in a saute pan, melt butter and add walnuts and sage.  Cook until walnuts are toasty.  Cook and drain ravioli.  Combine walnut sauce to ravioli and season with salt and pepper to taste.  Plate the ravioli and drizzle with the vinegar reduction.  Sprinkle with cheese.