Four Cheese Ravioli with Eggplant and Marjoram Pesto
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Ingredients20 m servings 554 cals
Original recipe yields 3 servings
- Heat large nonstick skillet over medium-high heat. Add eggplant; cook, stirring frequently, for 6 to 8 minutes or until tender. Remove from skillet.
- 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.
- Prepare pasta according to package directions. Add to skillet with cheese and toss gently to coat.
Per Serving: 554 calories; 30.5 g fat; 59 g carbohydrates; 13.1 g protein; 67 mg cholesterol; 89 mg sodium. Full nutrition