Four Cheese Ravioli with Eggplant and Marjoram Pesto

Nutritional Information

Serving size: 1/3

Servings per recipe: 3

  • Calories 550
  • Calories from Fat 350
  • Total Fat 39g 60%
  • Saturated Fat 8g 39%
  • Cholesterol 45mg 16%
  • Sodium 640mg 27%
  • Carbohydrates 39g 13%
  • Dietary Fiber 3g 11%
  • Sugars  2g
  • Protein 14g
  • Vitamin A 4%
  • Vitamin C 8%
  • Calcium 15%
  • Iron 10%
BUITONI® 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.

Another extraordinary recipe from the chefs at Casa Buitoni®

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  • 1 medium eggplant, coarsely chopped (about 3 cups)
  • 6 tablespoons olive oil
  • 3 marjoram sprigs, leaves removed, stems discarded
  • 1 tablespoon chopped parsley
  • 1 clove garlic, finely chopped
  • 1/2 jalapeño, finely chopped
  • Salt and ground black pepper
  • 1 package BUITONI Refrigerated Four Cheese Ravioli (9 oz.)
  • 2 to 4 tablespoons shredded pecorino or Parmesan cheese
 Four Cheese Ravioli
Four Cheese Ravioli


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 jalapeño; season with salt and pepper.

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