Four Cheese Ravioli with Eggplant and Marjoram Pesto Recipe
Using Buitoni® ravioli, versatile eggplant and other fresh herbs this dinner comes together surprisingly fast.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at buitoni.com.
Cooking tools:
- Stove
- Nonstick skillet
- Chef's knife
- Cutting board
- Pot
- Measuring spoon
- Spoon
Ingredients
- 1 medium eggplant
- 6 tablespoons olive oil
- 3 marjoram sprigs
- 1 tablespoon chopped parsley
- 1 clove garlic
- 1/2 jalapeño
- Salt
- ground black pepper
- 1 package BUITONI Refrigerated Four Cheese Ravioli (9 oz.)
- 2 to 4 tablespoonsshredded pecorino or Parmesan cheese
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
4 Cheese Ravioli with Tomato & Eggplant Sauce Recipe
rosina.com
Baked Eggplant Parmesan Ravioli Recipe
buitoni.com
Butternut Squash & Pesto Ravioli Recipe
buitoni.com
Four Cheese Ravioli Lasagna Recipe
buitoni.com
Pesto Ravioli with Sausage and Tomatoes Recipe
buitoni.com
Four Cheese Ravioli with Pesto
sanremo.com.au
Ravioli Caprese Recipe
buitoni.com
Grilled Eggplant Rollatini with Four Cheeses Recipe
cuisineathome.com