Source: MRS 2020
MRS: 102 — Beef (100s)

Beef Ravioli

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1/4 cup other vegetable
Number of Portions: 24  Size of Portion: 1 cup
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Vegetables (Other)
  •  Meat/Meat Alternate
  •  Vegetables (Other)

INGREDIENT
MEASURE (FOR 24 SERVINGS)
Ravioli, Beef, #2508
2  #10 cans
Cheese, American, Grated/Shredded, #1306
4  ounces
DIRECTIONS

1.

Open the cans, pour two #10 cans into each full-size (12" x 20" x 2½") steamtable pan.

2.

Sprinkle 1 cup (4 ounces) of shredded cheddar cheese over ravioli.

3.

Bake the dish at 325 degrees F until the desired temperature is reached (135 degrees F)-approximately 20 minutes.

CCP:  Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process.

4.

Remove the pans from the oven. Serve immediately, or cover and place in 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 with 8 ounce spoodle per serving. Each portion provides 2 oz. eq. of meat/meat alternate and ¼ cup of other vegetable.

CCP: Hold and maintain the product at a minimum 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 within an additional 2 hours.

Nutrients Per Serving
Calories
280
Carbohydrates
30.30 g
Dietary Fiber
4.02 g
Protein
17.07 g
Sodium
663.00 mg
Total Fat
9.54 g
Sat. Fat
4.52 g
Trans Fat
0.00 g