CHEESE RAVIOLI WITH BUTTERNUT SQUASH SAUCE

Made With:

Product

Campbell's® Signature Harvest Butternut Squash Soup

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

View Product
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 521
% Daily Value
Total Fat 29.2g
45%
Saturated Fat 13.4g
67%
Cholesterol 93mg
31%
Sodium 486mg
20%
Total Carbohydrate 48.2g
16%
Dietary Fiber 3.5g
14%
Protein 15.8g
32%
Vitamin A 21%
Vitamin C 6%
Calcium 26%
Iron 19%
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 521
% Daily Value
Total Fat 29.2g
45%
Saturated Fat 13.4g
67%
Cholesterol 93mg
31%
Sodium 486mg
20%
Total Carbohydrate 48.2g
16%
Dietary Fiber 3.5g
14%
Protein 15.8g
32%
Vitamin A 21%
Vitamin C 6%
Calcium 26%
Iron 19%

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

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

Step 3
Profit Per Day
× =

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. 0 3/4  cups
olive oil 0 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. 0 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 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. 0 3/4  cups
fresh sage leaves, fried 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.
Newsletter

©2019 CSC Brands LP, All Rights Reserved.