Leek season is a glorious time for food enthusiasts and home cooks alike. These elegant, slender vegetables, with their subtle onion-like flavour and vibrant green tops, really are a true sign of the changing seasons! This ravioli dish starts with leeks and ends with spinach, pesto and a little butter – making for the best combination of fresh and rich flavours!


Ravioli with Leeks, Spinach & Pesto

Savoury ravioli with leeks, spinach & pesto – ready in 30 minutes!
Course Appetizer, Main Course, pasta, Side Dish
Cuisine American, Canadian, French, Italian
Keyword leeks, pasta, pesto, ravioli, spinach
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2


  • 1 lb fresh ravioli uncooked
  • 2 tbsp olive oil
  • 1 leek thinly sliced & rinsed (white and light green parts only)
  • 4 cups spinach
  • ½ cup pesto
  • 2 tbsp butter
  • Salt & pepper to taste
  • Parmesan cheese for garnish
  • Roasted pumpkin seeds for garnish
  • Chives for garnish


  • In a large skillet or pot, heat olive oil over medium.
  • Add the leek and cook for 5 minutes or until tender.
  • Add the spinach and stir until it just begins to wilt.
  • Meanwhile, cook ravioli according to the directions on the package. Drain, reserving a ½ cup of the starchy cooking water.
  • Add the ravioli, reserved pasta water, pesto, butter, and salt & pepper to the leeks & spinach.
  • Stir to combine and heat until the sauce has thickened.
  • Serve immediately with parmesan cheese, pumpkin seeds, & chives (if using).

Leave a Reply