Four Cheese Ravioli With Eggplant And Marjoram Pesto - cooking recipe

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(R) Refrigerated Four Cheese Ravioli
2 tablespoons shredded pecorino or Parmesan cheese, or more to taste

Preparation

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 jalapeno; season with salt and pepper.
Prepare pasta according to package directions. Add to skillet with cheese and toss gently to coat.