Four Cheese Ravioli With Eggplant And Marjoram Pesto

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Ingredients

• 1 medium eggplant, coarsely chopped
• 6 tablespoons olive oil
• 3 sprigs fresh marjoram, leaves removed, stems discarded
• 1 tablespoon chopped parsley
• 1 clove garlic, finely chopped
• 1/2 jalapeno, finely chopped
• Salt and ground black pepper
• 1 (9 ounce) package BUITONI® Refrigerated Four Cheese Ravioli
• 2 tablespoons shredded pecorino or Parmesan cheese, or more to taste

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.

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