recipe: Four Cheese Ravioli With Eggplant And Marjoram Pesto

Four Cheese Ravioli With Eggplant And Marjoram Pesto

Four Cheese Ravioli With Eggplant And Marjoram Pesto
  • Prep Time: 20 m
  • Calories: 554 kcal
Print

Categories / /

Ingredients

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.
No Ratings Yet

You may also like

Add Review