Makes 3
1 medium eggplant, coarsely chopped (about 3 cups)
6 tablespoons olive oil
3 marjoram sprigs, leaves removed, stems discarded
1 tablespoon chopped parsley
1 clove garlic, fi nely chopped
½ jalapeño, fi nely chopped
1 package (9 ounces) BUITONI Refrigerated Four Cheese Ravioli
2–4 tablespoons shredded pecorino or parmesan cheese
Salt and ground black pepper
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 jalapeño; season with salt and pepper.
PREPARE pasta according to package directions. Add to skillet with cheese and toss gently to coat