Four Cheese Ravioli With Eggplant And Marjoram Pesto

Ingredients

• Servings: 3
• 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

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• 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.