Four Cheese Ravioli with Eggplant and Marjoram Pesto Recipe - Allrecipes.com
Four Cheese Ravioli with Eggplant and Marjoram Pesto Recipe
  • READY IN 20 mins

Four Cheese Ravioli with Eggplant and Marjoram Pesto

Recipe by  

"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 Edit and Save

Original recipe makes 3 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 10 mins
  • READY IN 20 mins
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Nutrition

  • Calories
  • 554 kcal
  • 28%
  • Carbohydrates
  • 59 g
  • 19%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 30.5 g
  • 47%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 13.1 g
  • 26%
  • Sodium
  • 218 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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