Four Cheese Ravioli with Eggplant and Marjoram Pesto

Serve up something different tonight with this Four Cheese Ravioli with Eggplant and Marjoram Pesto. Using BUITONI® ravioli, versatile eggplant and other fresh herbs this dinner comes together surprisingly fast. Serve with a side salad and your choice of bread for a complete meal.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 554 Calories

Ingredients

• 6 tablespoons olive oil
• 1 tablespoon chopped parsley
• 1 clove garlic, finely chopped
• Salt and ground black pepper
• 1 medium eggplant, coarsely chopped
• 3 sprigs fresh marjoram, leaves removed, stems discarded
• ½ jalapeno, finely chopped
• 1 (9 ounce) package BUITONI® Refrigerated Four Cheese Ravioli
• 2 tablespoons shredded pecorino or Parmesan cheese, or more to taste

Recipe Instructions

Step 1

Heat large nonstick skillet over medium-high heat. Add eggplant; cook, stirring frequently, for 6 to 8 minutes or until tender. Remove from skillet.

Step 2

Chop cooked eggplant until it resembles coarse cream. Transfer back to skillet. Stir in oil, marjoram leaves, parsley, garlic and jalapeno; season with salt and pepper.

Step 3

Prepare pasta according to package directions. Add to skillet with cheese and toss gently to coat.