Four Cheese Ravioli with Eggplant and Marjoram Pesto Recipe

Four Cheese Ravioli with Eggplant and Marjoram Pesto Recipe

  • 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
  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 jalapeno; season with salt and pepper.
  3. Prepare pasta according to package directions. Add to skillet with cheese and toss gently to coat.
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