Source: U.S. Department of Defence
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Beef Ravioli (Frozen)
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 031 00
BEEF RAVIOLI (FROZEN)
Yield 100
Portion 8 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
330 cal
39 g
15 g
12 g
81 mg
754 mg
141 mg
Ingredient
Weight
Measure
Issue
WATER
83-5/8 lbs
10 gal
RAVIOLI,W/O SAUCE,FROZEN
27-1/4 lbs
3 gal 2-1/2 qts
SAUCE,PIZZA,CANNED
28-7/8 lbs
3 gal
Method
1 Heat water to a boil.
2 Place ravioli in boiling water. Cook 12 to 15 minutes or until tender. Drain. CCP: Internal temperature must reach 165 F. or
higher for 15 seconds. Hold for service at 140 F. or higher.
3 Bring sauce to a boil. Serve over hot ravioli. Each portion is 4 Ravioli (5 ounces) with 1/2 cup sauce (3-1/2 ounces).
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| Yield: 100 | Portion: 8 Ounces |
| Calories: | 330 cal |
| Carbohydrates: | 39 g |
| Protein: | 15 g |
| Fat: | 12 g |
| Cholesterol: | 81 mg |
| Sodium: | 754 mg |
| Calcium: | 141 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| WATER | 83-5/8 lbs | 10 gal | |
| RAVIOLI,W/O SAUCE,FROZEN | 27-1/4 lbs | 3 gal 2-1/2 qts | |
| SAUCE,PIZZA,CANNED | 28-7/8 lbs | 3 gal |
| Method: | |
|
1 Heat water to a boil. 2 Place ravioli in boiling water. Cook 12 to 15 minutes or until tender. Drain. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher. 3 Bring sauce to a boil. Serve over hot ravioli. Each portion is 4 Ravioli (5 ounces) with 1/2 cup sauce (3-1/2 ounces). |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence