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Four Cheese Ravioli with Eggplant and Marjoram Pesto Tasty Recipes

Are you searching for recipes Four Cheese Ravioli with Eggplant and Marjoram Pesto, the site provides recipes Four Cheese Ravioli with Eggplant and Marjoram Pesto that an individual need Listed here are the dishes Four Cheese Ravioli with Eggplant and Marjoram Pesto that will you need

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."

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
  • 1/2 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

Instructions :

Prep : 10M Cook : 3M Ready in : 20M
  • 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.

Notes :

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