Mini Ravioli Primavera

36 PORTIONS, REQUIRES 6 OZ SPOODLE

2 m/ma
½ oz eq grain
¼ cup veg

Nutrtion Facts Per Serving*

Calories 190
Total Fat 8g
Saturated Fat 2.5g
Sodium 450mg

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

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INGREDIENTS

INGREDIENT PORTION
834WG Mini Ravioli 1 bag (5 lbs)
Alfredo sauce with pesto mixed in, divided 4 cups & 1 cup
Broccoli, cherry tomatoes and peppers, combined 5 cups
Parmesan cheese, grated 1 cup
Pesto cream sauce 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, broccoli, cherry tomatoes, peppers 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. Cook all food thoroughly to 165oF
8. Carefully remove from oven and discard foil
9. Sprinkle with Parmesan cheese
10. Garnish with pesto cream sauce

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