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Beef Ravioli
2 oz. eq. meat/meat alternate, 3/8 cup other vegetable
Number of Portions: 26 Size of Portion: 1 cup
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 26 SERVINGS) |
|---|---|
Ravioli, Beef, #2508 | 2 #10 cans |
Cheese, American, Grated/Shredded, #1306 | 4 ounces |
DIRECTIONS
1. | Open the cans of Beef Ravioli. Pour two #10 cans into each full-size (12" x 20" x 2½") steamtable pan. |
2. | To cook:
CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations. |
3. | Remove the pans from the oven. Sprinkle 1 cup (4 ounces) shredded cheddar cheese over ravioli in each pan. |
4. | Serve the ravioli immediately, or cover them pans and place them in the warmer until ready for service. If aluminum foil is used as a cover, cut holes in aluminum foil until ready for service. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
5. | Portion one 8-ounce spoodle per serving. Each portion provides 2 oz. eq. of meat/meat alternate and 3/8 cup of other vegetable. CCP: Hold and maintain product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours. |
Miscellaneous Notes
-Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
- If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.