Mini Ravioli Primavera

36 PORTIONS, REQUIRES 6 OZ SPOODLE

2 m/ma
½ oz eq grain
¼ cup veg

Nutrtion Facts Per Serving*

Calories 180
Total Fat 7g
Saturated Fat 2.5g
Sodium 410mg

*This is an approximation of the final nutritional data and will vary based on the actual products you choose to use in the recipe

INGREDIENTS

INGREDIENT PORTION
834WG Mini Ravioli 1 bag (5 lbs)
Alfredo sauce combined with pesto, divided 4 cups + 1 cup
Any combination of your favorite vegetables
Our favorites are: Broccoli & cherry tomatoes
5 cups
Chopped parsley ½ cup

PREPARATION

1. Keep ravioli frozen until ready to cook
2. Spray a standard size hotel pan with non-stick spray
3. Spread 2 ½ cups of sauce mixture evenly across bottom of hotel pan
4. Add ravioli, assorted vegetables, and remaining 2 ½ cups of sauce mixture and mix until all ravioli has been coated
5. Cover with aluminum foil
6. Bake at 350oF for 40 minutes or until reaching a minimum internal temperature of 165oF for at least 15 seconds in the coldest spot
7. Cooking equipment, equipment settings, and kitchen conditions will vary so cooking time may need adjusting
8. Cook all food thoroughly to 165oF
9. Carefully remove from oven and discard foil
10. Garnish with fresh chopped parsley

Back to Pastabilities