Four Cheese Ravioli with Eggplant and Marjoram Pesto

Four Cheese Ravioli with Eggplant and Marjoram Pesto

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"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."
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Ingredients

20 m servings 554 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 554 kcal
  • 28%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 59g
  • 19%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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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