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Four Cheese Ravioli with Eggplant and Marjoram Pesto

Prep time 10 mins
Cook time 10 mins
Yield 3 servings
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.

Ingredients

  • 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 (9 ounces) BUITONI Refrigerated Four Cheese Ravioli
  • 2 to 4 tablespoons shredded pecorino or Parmesan cheese

Nutrition Information

  • calories 550
  • caloriesfromfat 330
  • fat 37 %
  • satfat 47 %
  • cholesterol 17 %
  • sodium 24 %
  • carbohydrate 14 %
  • fiber 11 %
  • sugars 3 g
  • protein 14 g
  • calcium 15 %
  • iron 10 %

How to Make It

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

  2. 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.

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