RECIPE DETAILS
Item ID: 1806366
Serving Description: 5 ounces
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: K-5, Pasta, Noodles, Vegetarian
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 1806366
Serving Description: 5 ounces
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: K-5, Pasta, Noodles, Vegetarian
Allergens: Milk, Wheat
MAINTENANCE: The export function to download the recipes is currently unavailable. Please use print screen in the meantime. Recipes and crediting may be incomplete. Please verify using your own process before implementing. We’re working to resolve this quickly; we apologize for the inconvenience and appreciate your patience. Questions? Contact us at tlb@chefannfoundation.org.
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
-
Preheat oven to 350°F.
-
Make sauce.
a. Refrigerate all tomato products for at least 3 hours before making the sauce.
b. Combine diced tomatoes, tomato paste, oil, garlic, parsley, thyme, basil, oregano, salt, and black pepper together in a large container, in batches if needed.
c. Blend thoroughly with an immersion blender.
Preparation
-
Per hotel pan: add 4 qt of prepared sauce to 5 lb 5 oz of ravioli. Total pan weight should be approximately 15 lb (1 pan yields about 38 servings).
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Mix the ravioli and sauce together until well combined.
- Cover the pan with parchment paper and foil.
Note: This can be prepared and stored ahead of time before transport if sending out to sites. -
When ready for service, heat at 350°F for 30–40 minutes, or until internal temperature reaches 165°F.
-
Hot hold at or above 140°F until service.
Serving
Serving size: 5 oz
Servings per pan: 38 servings
Suggested serving utensil: spoodle
Disclaimer: The ravioli is a purchased product. Please work with the vendor to determine crediting and any additional allergens for the product used.
Recipe Source: Boulder Valley School District Food Services
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0.5 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Grains | 0.75 oz eq |
| Meat/Meat Alternatives | 1 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 182.28 kcal |
| Total Fat | 5.25 gm |
| Saturated Fat | 1.98 gm |
| Trans Fat | 0.00* gm |
| Sodium | 426.03 mg |
| Carbohydrates | 25.58 gm |
| Fiber | 4.32 gm |
| Sugars | 4.31 gm |
| Added Sugars | 0.00* gm |
