Meals & Beverages

RECIPES

CHEESE RAVIOLI WITH BUTTERNUT SQUASH SAUCE

Made With:

Product

Campbell’s® Signature Frozen Ready to Eat Soup Harvest Butternut Squash Soup

Campbell's® Signature Harvest Butternut Squash Soup

Rich butternut squash simmered with cream and a blend of warm spices including ginger, cinnamon and nutmeg.

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Tip

Cook ravioli al dente.

Additional varities of nuts/seed that can be used in this recipe: pine nuts, pecans, pumpkin seeds, sunflower seeds.

Nutrition Facts
Serving Size
1 SERVING (8 RAVIOLI WITH SAUCE)
Amount Per Serving
Calories 695
% Daily Value
Total Fat 41.8g
64%
Saturated Fat 29.4g
147%
Cholesterol 100mg
33%
Sodium 773mg
32%
Total Carbohydrate 78.9g
26%
Dietary Fiber 3.7g
15%
Protein 22.3g
45%
Vitamin A 16%
Vitamin C 3%
Calcium 68%
Iron 46%
Total Time

30 min.

Serving & Size

1 SERVING (8 RAVIOLI WITH SAUCE)

Yields

A quick and delicious Fall Favorite featuring Campbell’s Signature Butternut Squash Soup.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (8 RAVIOLI WITH SAUCE)
Amount Per Serving
Calories 695
% Daily Value
Total Fat 41.8g
64%
Saturated Fat 29.4g
147%
Cholesterol 100mg
33%
Sodium 773mg
32%
Total Carbohydrate 78.9g
26%
Dietary Fiber 3.7g
15%
Protein 22.3g
45%
Vitamin A 16%
Vitamin C 3%
Calcium 68%
Iron 46%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
butter, melted 6 oz. 3/4  cups
olive oil 3/4  cups
garlic, peeled, minced 7 oz. 1 332/997  cups
pumpkin seeds 9 oz. 3 3/4  cups
fresh sage leaves, chopped 1 oz. 5/8  cups
1. In a sauté pan, melt butter and oil together over medium heat.

2. Add garlic and nuts/seeds. Sauté until garlic aroma is apparent but not burnt and nuts/seeds are lightly toasted.

3. Add sage to pan lastly.
Made With:

Product

Campbell’s® Signature Frozen Ready to Eat Soup Harvest Butternut Squash Soup

Campbell's® Signature Harvest Butternut Squash Soup

View Product
Weight Measure
Campbell's® Signature Harvest Butternut Squash Soup 4 lb.
heavy cream, whipped 3 3/4  cups
black pepper
4. Pour one 8 oz ladle (1 cup) of thawed soup into sauté pan, warm and let simmer.

5. While constantly whisking, add heavy cream.

6. Season with black pepper to taste.
 
Weight Measure
frozen cheese ravioli 140 oz. 240  ea.
Parmesan cheese, shredded 2 oz. 3/4  cups
fresh sage leaves, fried 1  bunches
7. Nestle ravioli into sauce. Coat with sauce and continue to cook until ravioli are warmed through.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

8. To Serve: Arrange 8 ravioli on plate, pour Butternut Squash sauce over top. Garnish with 1-1/4 teaspoons parmesan cheese and fried sage leaves. Serve immediately.

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