Four Cheese Ravioli with Eggplant and Marjoram Pesto recipe
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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 ½ 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
Nutrition Info
- 553.5 caloriescarbohydrate: 59 gcholesterol: 67.4 mgfat: 30.5 gfiber: 4.5 gprotein: 13.1 gsaturatedFat: 5.1 gservingSize: -sodium: 89.2 mgsugar: 6 gtransFat: : -unsaturatedFat: : -
Directions Four Cheese Ravioli with Eggplant and Marjoram Pesto
Directions
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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.