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).