Source: MRS 2015
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 can(s)
Cheese, American, Grated/Shredded, #1307
4  ounce(s)
DIRECTIONS

1.

Open cans, pour two #10 cans into full-size 12" x 20" x 2 1/2" steamtable pan.

2.

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

3.

Bake at 325 degrees F until desired temperature is reached (155 degrees F)-approximately 20 minutes.

CCP:  Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.

4.

Portion with 8 ounce spoodle per serving. Each portion provides 2 oz. eq. of meat/meat alternate and 1/4 cup of other vegetable.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.

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