Jumbo Cheese Ravioli, WG
00804WG
Our Jumbo Ravioli are pasta pockets filled with a smooth cheese blend. Serve with your favorite marinara sauce for the perfect Italian meal.
Meat/Meat Alternate (ounce equivalents): 2
Grain (ounce equivalents): 1
Our Jumbo Ravioli are pasta pockets filled with a smooth cheese blend. Serve with your favorite marinara sauce for the perfect Italian meal.
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PREPARATION – for best results keep frozen until ready to prepare
Method 1 – Baking
Preheat convection oven to 375°F. Set fan to HIGH.
Spray bottom and sides of full steam table pan with non-stick cooking spray.
3. Pour 4 cups of room temperature, canned sauce into the bottom of a stainless steel pan and spread to cover the bottom.
4. Place 5 pounds of frozen (-10°F to 10°F) ravioli and cover with 6 cups of room temperature, canned sauce.
5. Spread sauce over pasta to cover.
6. Lightly apply non-stick cooking spray to bottom of aluminum foil; cover pan tightly with the foil.
7. Bake for 50 minutes or until reaching a minimum internal temperature of 165°F for at least 15 seconds in the coldest spot. Note: cooking equipment, equipment settings, and kitchen conditions will vary so cooking time may need adjusting. Cook all food thoroughly to 165°F.
Method 2 - Boiling
1. Heat to a full boil an appropriate amount of water. Use 3 quarts of water for each 1 pound of ravioli.
2. Add the frozen ravioli to the boiling water. Gently stir the contents, initially and periodically, to prevent sticking.
3. Boil the ravioli for approximately 3-4 minutes; the ravioli will begin to float. Note: cooking
equipment, equipment settings, and kitchen conditions will vary so cooking time may need adjusting. Cook all food thoroughly to 165°F.
If storing in a moist 145°F warmer, cover the pan with plastic film and hold up to 1 hour.
Method 1 – Baking
Preheat convection oven to 375°F. Set fan to HIGH.
Spray bottom and sides of full steam table pan with non-stick cooking spray.
3. Pour 4 cups of room temperature, canned sauce into the bottom of a stainless steel pan and spread to cover the bottom.
4. Place 5 pounds of frozen (-10°F to 10°F) ravioli and cover with 6 cups of room temperature, canned sauce.
5. Spread sauce over pasta to cover.
6. Lightly apply non-stick cooking spray to bottom of aluminum foil; cover pan tightly with the foil.
7. Bake for 50 minutes or until reaching a minimum internal temperature of 165°F for at least 15 seconds in the coldest spot. Note: cooking equipment, equipment settings, and kitchen conditions will vary so cooking time may need adjusting. Cook all food thoroughly to 165°F.
Method 2 - Boiling
1. Heat to a full boil an appropriate amount of water. Use 3 quarts of water for each 1 pound of ravioli.
2. Add the frozen ravioli to the boiling water. Gently stir the contents, initially and periodically, to prevent sticking.
3. Boil the ravioli for approximately 3-4 minutes; the ravioli will begin to float. Note: cooking
equipment, equipment settings, and kitchen conditions will vary so cooking time may need adjusting. Cook all food thoroughly to 165°F.
If storing in a moist 145°F warmer, cover the pan with plastic film and hold up to 1 hour.
Serving Size (pcs): 3
Servings Per Case: 108
Portion Size (oz): 3.78
Gross Case Weight (lbs): 26.67
Case Dimensions: 17.3125"x13.3125"x8.625"
Tier x Height: 8x8
UPC: 10852777002148
Servings Per Case: 108
Portion Size (oz): 3.78
Gross Case Weight (lbs): 26.67
Case Dimensions: 17.3125"x13.3125"x8.625"
Tier x Height: 8x8
UPC: 10852777002148
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