Four Cheese Ravioli with Eggplant and Marjoram Pesto

Home/Four Cheese Ravioli with Eggplant and Marjoram Pesto
Pasta & Products / 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®
Pin this to your board Nutritional Facts
Ready In 20 mins
Preparation 10 mins
Serves 3 people

Ingredients

  • 1  medium eggplant
  • 6 tablespoons olive oil
  • 3  marjoram sprigs
  • 1 tablespoon chopped parsley
  • 1 clove garlic
  • 1/2  jalapeño
  • Salt and ground black pepper
  • 1 package BUITONI Refrigerated Four Cheese Ravioli (9 oz.)
  • 2  to 4 tablespoonsshredded pecorino or Parmesan cheese

Directions:

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.

Go to Top