Cheese Ravioli with Leeks and Walnuts

My leeks are in fine form so I was pleased to find this recipe for Ravioli with Leeks.  That mild green "oniony" flavour is about to come to life with the nuttiness of walnuts.  This was a very simple recipe that I found in Canadian Living magazine that I tweaked.  The recipe called for hazelnuts, which I learned are also called "filberts", and are very expensive.  I'm talking pine nut expensive.  I try to not only make recipes healthier, but more economical as well.  An unfortunate reality is that sometimes eating healthy, unprocessed, prepared at home food, can be more expensive than eating junk.  I try to work against that.  So here is a very simple pasta meal the whole family will enjoy.

Ingredients:

1 package, about 500 g fresh cheese filled ravioli (usually found in deli section of grocery store)
2 cloves of garlic diced
1 tbsp of olive oil
1/2 cup reserve of pasta water
3 leeks, whites and pale greens chopped (discard more fibrous ends)
2 green onions chopped
1/2 tsp of kosher salt
2/3 cup of goat cheese (or one small roll)
1/3 cup of chopped walnuts
cracked pepper to taste

Directions:

Cook ravioli according to package directions, and reserve 1/2 cup of the water.  In a large skillet, heat olive oil.  Sautee garlic, add the leeks, and lastly the green onions, until tender.  Add the walnuts here as it's nice to get them slightly toasty and toasted.  Now, add the cooked ravioli, the salt, and the reserve water to moisten.  Loosely toss and crumble in goat cheese.  Plate your pasta, garnish with some more walnuts, and cracked pepper to taste.  This dish is really nice with a simple green salad.  Try it for a meatless Monday!