RECIPE DETAILS
Item ID: 1806366
Serving Size: 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 Size: 5 ounces
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: K-5, Pasta, Noodles, Vegetarian
Allergens: Milk, Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Pre-Preparation
- Preheat oven to 350°F.
- Make sauce.
- 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).
- 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
- Refrigerate all tomato products for at least 3 hours before making the sauce.
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
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | ½ cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 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 |
