Four Cheese Ravioli with Eggplant and Marjoram Pesto

Name: Four Cheese Ravioli with Eggplant and Marjoram Pesto
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 servings
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; ½ 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

Be the first to rate & review!

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.

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Four Cheese Ravioli with Eggplant and Marjoram Pesto

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Four Cheese Ravioli with Eggplant and Marjoram Pesto

Account

Four Cheese Ravioli with Eggplant and Marjoram Pesto

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Four Cheese Ravioli with Eggplant and Marjoram Pesto