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.

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

554 calories; protein 13.1g 26% DV; carbohydrates 59g 19% DV; fat 30.5g 47% DV; cholesterol 67.4mg 23% DV; sodium 89.2mg 4% DV. Full Nutrition