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.

1
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
3
Yield:
3 servings

Ingredients

  • 1 medium eggplant, coarsely chopped

  • 6 tablespoons olive oil

  • 3 sprigs fresh marjoram, leaves removed, stems discarded

  • 1 tablespoon chopped parsley

  • 1 clove garlic, finely chopped

  • ½ jalapeno, finely chopped

  • Salt and ground black pepper

  • 1 (9 ounce) package BUITONI® Refrigerated Four Cheese Ravioli

  • 2 tablespoons shredded pecorino or Parmesan cheese, or more to taste

Directions

  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.

  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.

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

Nutrition Facts (per serving)

554 Calories
31g Fat
59g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 554
% Daily Value *
Total Fat 31g 39%
Saturated Fat 5g 26%
Cholesterol 67mg 22%
Sodium 89mg 4%
Total Carbohydrate 59g 21%
Dietary Fiber 5g 16%
Total Sugars 6g
Protein 13g
Vitamin C 6mg 32%
Calcium 112mg 9%
Iron 4mg 20%
Potassium 635mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.