Leek and Hazelnut Ravioli

Another simple and delicious recipe based on one from Canadian Living Magazine.  Switch the leeks for onions if you prefer.

3 large leeks (white and light green parts only)
1 cup baby spinach
1 tbsp butter
2 tsp olive oil
3 cloves garlic, minced
Pinch each salt and pepper
450 g cheese filled ravioli
1/2 cup crumbled soft goat cheese
1/3 cup toasted hazelnuts, chopped
1 tbsp chopped fresh chives

1. Cut leeks in half lengthwise; thinly slice crosswise to make about 4 cups.
2. In saucepan, heat butter with oil over medium high heat; cook leeks, garlic, salt and pepper, stirring occasionally, until leeks are tender and beginning to brown, about 10 minutes.
3. Meanwhile in saucepan of boiling salted water cook ravioli according to package directions, drain, reserving 1/2 cup of the cooking liquid.
4. Gently stir ravioli into leek mixture, adding enough of the reserved cooking liquid to coat.  Add Baby Spinach. Top with goat cheese, hazelnuts and chives