Mini Ravioli with Marinara Sauce

36 PORTIONS, REQUIRES 4 OZ SPOODLE
7 MINI RAVIOLI PER PORTION

1 m/ma
1 oz eq grain
¼ cup veg
Nutrtion Facts Per Serving*

Calories 140
Total Fat 3.5g
Saturated Fat 1.5g
Sodium 430mg

*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 MEASURE
834WG Mini Ravioli 1 bag (5 lbs)
Marinara sauce, divided 8 cups
Parmesan cheese, grated For garnish (optional)

PREPARATION

1. Keep ravioli frozen until ready to cook
2. Spray a standard size hotel pan with non-stick spray
3. Spread 3 cups of marinara sauce evenly across bottom of hotel pan
4. Add ravioli and remaining 5 cups of marinara sauce and mix until all ravioli has been coated
5. Cover with aluminum foil
6. Bake at 375oF for 50 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 grated Parmesan cheese (optional)

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