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.Another extraordinary recipe from the chefs at Casa Buitoni®

Four Cheese Ravioli with Eggplant and Marjoram Pesto

Minutes to Prep 10

Total Minutes 20

Serves 3

Difficulty 2


  • 1  medium eggplant
  • 6 tablespoons olive oil
  • 3  marjoram sprigs
  • 1 tablespoon chopped parsley
  • 1 clove garlic
  • 1/2  jalapeño
  • Salt and ground black pepper
  • 1 package BUITONI Refrigerated Four Cheese Ravioli (9 oz.)
  • 2  to 4 tablespoonsshredded pecorino or Parmesan cheese


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.