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%

Four Cheese Ravioli with Eggplant and Marjoram Pesto

BUITONI® Four Cheese Ravioli with Eggplant and Marjoram Pesto

Prep: Min

Total: Min

Serves: 3

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®

 Four Cheese Ravioli
Nutritional Facts


  • 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


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.