1 package Buitoni Refrigerated Four Cheese Ravioli
2-4 T. shredded pecorino or parmesan cheese
Salt and ground black pepper
Instructions
Heat large nonstick skillet over medium-high heat. Add eggplant; cook, stirring frequently, for 6 to 8 minutes or until tender. Remove from skillet.
Chopped 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.
Originally Submitted
5/18/2013
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