Four Cheese Ravioli with Eggplant and Marjoram Pesto

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

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.
Four Cheese Ravioli with Eggplant and Marjoram Pesto

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

Categories

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