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*Four Cheese Ravioli with Eggplant and Marjoram Pesto

*Four Cheese Ravioli with Eggplant and Marjoram Pesto
Makes:
3
Prep Time:
10
minutes
Total Time:
20
minutes
Vegetarian
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.

Another extraordinary recipe from the chefs at Casa Buitoni®

In this recipe:


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Ingredients:

  • 1 medium eggplant, coarsely chopped (about 3 cups)
  • 6 tablespoons olive oil
  • 3 marjoram sprigs, leaves removed, stems discarded
  • 1 tablespoon chopped parsley
  • 1 clove garlic, finely chopped
  • 1/2 jalapeño, finely chopped
  • Salt and ground black pepper
  • 1 package BUITONI Refrigerated Four Cheese Ravioli (9 oz.)
  • 2 to 4 tablespoons shredded pecorino or Parmesan cheese

Directions:

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 jalapeño; season with salt and pepper.

PREPARE pasta according to package directions. Add to skillet with cheese and toss gently to coat.

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Nutrition Facts

Serving Size: 1/3 of recipe

Servings Per Recipe:

  • Calories: 550
  • Calories from Fat: 350
  • Total Fat: 39g (60% of DV)
  • Saturated Fat: 8g (39% of DV)
  • Cholesterol: 45mg (16% of DV)
  • Sodium: 640mg (27% of DV)
  • Carbohydrates: 39g (13% of DV)
  • Dietary Fiber: 3g (11% of DV)
  • Sugars: 2g
  • Protein: 14g
  • Vitamin A: 4% of DV
  • Vitamin C: 8% of DV
  • Calcium: 15% of DV
  • Iron: 10% of DV

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

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*Four Cheese Ravioli with Eggplant and Marjoram Pesto

Ingredients

  • 1 medium eggplant, coarsely chopped (about 3 cups)
  • 6 tablespoons olive oil
  • 3 marjoram sprigs, leaves removed, stems discarded
  • 1 tablespoon chopped parsley
  • 1 clove garlic, finely chopped
  • 1/2 jalapeño, finely chopped
  • Salt and ground black pepper
  • 1 package BUITONI Refrigerated Four Cheese Ravioli (9 oz.)
  • 2 to 4 tablespoons shredded pecorino or Parmesan cheese

 

Directions

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 jalapeño; season with salt and pepper.

PREPARE pasta according to package directions. Add to skillet with cheese and toss gently to coat.

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