Ravioli in butter with sage and walnuts

Ingredients:

• 2 packs of 250 grams, chilled ravioli with cheese
• 1/4 cup balsamic vinegar
• 2 teaspoons of honey
• 1 bay leaf
• 6 tablespoons unsalted butter
• 1/3 cup fresh sage leaves
• 1 cup walnuts, coarsely chopped
• 3/4 tbsp. grated parmesan

Preparation:

1. Bring a large saucepan of salted water to a boil. Combine the vinegar, honey, and bay leaf in a smaller saucepan and simmer over medium heat until syrupy, 4-5 minutes. Cover to keep warm.
2. Add the ravioli to the boiling water and cook according to package directions. Meanwhile, melt the butter in a large skillet over medium heat, add the sage and walnuts, and cook until the walnuts are golden brown, about 3 minutes. Increase the heat to high, add about 1 cup of the reserved ravioli water, and bring to a boil. Cook until the liquid has reduced by about half, 1-2 minutes.
3. Drain the ravioli, setting aside 0.5 cups of the reserved cooking water. Add the ravioli to the pan and stir, adding more of the reserved cooking water if necessary. Remove from heat, stir in the Parmesan cheese, and season with salt. Arrange the ravioli among plates and drizzle with balsamic syrup.