FOUR CHEESE RAVIOLI WITH EGGPLANT AND MARJORAM PESTO

Four Cheese Ravioli with Eggplant and Marjoram Pesto image

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.

Provided by Buitoni

Categories Trusted Brands: Recipes and Tips BUITONI®

Time 20m

Yield 3

Number Of Ingredients 9

Ingredients

1 medium eggplant, coarsely chopped
6 tablespoons olive oil
3 sprigs fresh marjoram, leaves removed, stems discarded
1 tablespoon chopped parsley
1 clove garlic, finely chopped
½ jalapeno, finely chopped
Salt and ground black pepper
1 (9 ounce) package BUITONI® Refrigerated Four Cheese Ravioli
2 tablespoons shredded pecorino or Parmesan cheese, or more to taste

Steps:

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.

Nutrition Facts : Calories 553.5 calories, Carbohydrate 59 g, Cholesterol 67.4 mg, Fat 30.5 g, Fiber 4.5 g, Protein 13.1 g, SaturatedFat 5.1 g, Sodium 89.2 mg, Sugar 6 g