Four Cheese Ravioli with Eggplant and Marjoram Pesto

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."
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20 m servings 554 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • 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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  • Prep

  • Cook

  • Ready In

  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.