| Ravioli Soup |
| Soup with ravioli & vegetables. |
| Portion Size: 2 cup |
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Servings |
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Ingredients |
120 |
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Smartbalance
or canola/olive oil blend |
2 Cup |
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Onions, diced |
1 1/4
Gal |
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Carrots, Diced |
1 1/4
Gal |
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Celery, Diced |
1 1/4
Gal |
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Other vegetables, diced (squash, cauliflower, mushrooms, etc.) |
1 7/8 Gal |
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Cheese ravioli 8333411
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20 Pounds |
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Broth,
Vegetable |
6 Gal |
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Canned
tomatoes |
1 1/2
Gal |
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Dried herbs
(parsley, oregano, basil) |
1/4 Cup |
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Black Pepper |
2 Tbsp |
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Fresh herbs
(parsley, basil, chives, etc.) |
2 Quart |
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Cheese,
Parmesan, Grated |
2 Quart |
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| Procedures: |
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| 1. |
Add oil or
Smartbalance to large pot. |
| 2. |
Add onions,
carrots, celery, other vegetables & dried herbs and saute until tender. |
| 3. |
Add pepper and
dried herbs, then add broth and bring to simmer. |
| 4. |
Add ravioli
and let cook for about 10 minutes, or until ravioli float. |
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(Ravioli will
get mushy if cooked too long, so do right before service.) |
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| 5. |
Stir in fresh
herbs. |
| 6. |
Serve
2 cups per person with 1 tbsp parmesan cheese. |
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