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Source: MRS 2014
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
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)
INGREDIENT | MEASURE (FOR 24 SERVINGS) |
|---|---|
Ravioli, Beef, #417 | 2 #10 can(s) |
Cheese, American, Grated/Shredded, #60 | 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
249
Carbohydrates
27.29 g
Dietary Fiber
5.02 g
Protein
16.07 g
Sodium
783.25 mg
Total Fat
8.53 g
Sat. Fat
4.01 g
Trans Fat
0.00 g