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.
Provided by Buitoni
Categories Trusted Brands: Recipes and Tips BUITONI®
Time 20m
Yield 3
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 553.5 calories, Carbohydrate 59 g, Cholesterol 67.4 mg, Fat 30.5 g, Fiber 4.5 g, Protein 13.1 g, SaturatedFat 5.1 g, Sodium 89.2 mg, Sugar 6 g
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Masked Sweater
[email protected]I love this recipe! The ravioli were cooked perfectly and the pesto was flavorful. I will definitely be making this dish again.
Selim jeba
[email protected]This dish was easy to make and the results were delicious. The ravioli were cooked perfectly and the pesto was flavorful. I would definitely recommend this recipe to anyone looking for a quick and easy meal.
ALANS DAWO
[email protected]Overall, this was a delicious and impressive dish. The ravioli were cooked perfectly and the pesto was flavorful. I would definitely recommend this recipe to anyone looking for a tasty and impressive meal.
Riyaz Desai
[email protected]This dish was a bit too salty for my taste, but it was still good. The ravioli were cooked perfectly and the pesto was flavorful. I would recommend using less salt in the pesto if you prefer a less salty dish.
Kathy Dillard
[email protected]The eggplant in this dish was a bit overcooked for my taste, but the rest of the dish was delicious. The ravioli were cooked perfectly and the pesto was flavorful. I would recommend roasting the eggplant for a shorter amount of time if you prefer a l
Jafar Ullah
[email protected]This dish was a bit too rich for my taste, but it was still very good. The ravioli were cooked perfectly and the pesto was flavorful. I would recommend using less cheese in the filling if you prefer a lighter dish.
Yogesh Bardyawa
[email protected]I wasn't sure how the eggplant and marjoram pesto would go together, but I was pleasantly surprised. The flavors complemented each other perfectly and the dish was delicious. I will definitely be making this again.
William Sipapa
[email protected]This recipe was easy to follow and the results were delicious. The ravioli were cooked perfectly and the pesto was flavorful and aromatic. I would definitely recommend this recipe to anyone looking for a tasty and impressive meal.
Malatsi Mpho
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the unique flavor combination and the presentation was beautiful. I will definitely be making this dish again for special occasions.
Gurung Nabin
[email protected]This dish was a bit more time-consuming to make than I expected, but it was well worth the effort. The eggplant took a while to roast, but the rest of the dish came together quickly. The result was a delicious and impressive meal that my family loved
Alishah Shah
[email protected]I was hesitant to try this recipe because I'm not a big fan of eggplant, but I'm so glad I did! The eggplant was roasted to perfection and had a smoky, caramelized flavor that paired perfectly with the rich cheese filling of the ravioli. The marjoram
gugu sikhosana
[email protected]This four cheese ravioli with eggplant and marjoram pesto was an absolute delight! The combination of flavors and textures was incredible. The ravioli were perfectly cooked and the pesto was so flavorful and aromatic. I will definitely be making this