Four Cheese Ravioli with Eggplant and Marjoram Pesto
2 made it | 0 reviews |
Added to shopping list. Go to shopping list.
Ingredients20 m servings 554
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.
You might also like
Per Serving: 554 calories; 30.5 59 13.1 67 89 Full nutrition