Mini Ravioli with Sausage and Peppers

36 PORTIONS, REQUIRES 6 OZ SPOODLE

2 m/ma
½ oz eq grain
¼ cup veg

Nutrtion Facts Per Serving*

Calories 170
Total Fat 4g
Saturated Fat 1.5g
Sodium 400mg

*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)
Marinara sauce, divided 4 cups
Frozen peppers, sliced 2 cups or 8 oz.
Italian style turkey sausage crumbles 1 ½ lbs
Chopped parsley ¼ cup

PREPARATION

1. Keep ravioli frozen until ready to cook
2. Spray a standard size hotel pan with non-stick spray
3. Spread 2 cups of marinara sauce evenly across bottom of hotel pan
4. Add ravioli, sausage crumbles, peppers and remaining 2 cups of marinara sauce 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. Garnish with fresh chopped parsley

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