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.

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Yield:
3 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

550 calories; calories from fat 330; fat 37%; saturated fat 47%; cholesterol 17%; sodium 24%; carbohydrates 14%; fiber 11%; sugars 3g; protein 14g; calcium 15%; iron 10%.
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