CRAB RAVIOLI IN CREAMY TOMATO SAUCE

CRAB RAVIOLI IN CREAMY TOMATO SAUCE

Nutrition Facts

Serving Size
1 SERVING (8 RAVIOLI, 1 CUP SAUCE)
Amount Per Serving
Calories 641
% Daily Value
Total Fat 30.6g
47%
Saturated Fat 14.8g
74%
Cholesterol 206mg
69%
Sodium 1802mg
75%
Total Carbohydrate 54.3g
18%
Dietary Fiber 1.9g
8%
Protein 34.3g
69%
Vitamin A 15%
Vitamin C 15%
Calcium 32%
Iron 23%
Total Time

55 min.

Serving & Size

1 SERVING (8 RAVIOLI, 1 CUP SAUCE)

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Ravioli for the seafood lover, featuring Campbell's® Reserve Bayside Crab & Cream Bisque with Sherry.

Recipe Yields:

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Ingredients Weight Measure
Campbell's® Reserve Crab Bisque with Sherry
8 lb.
bags
crabmeat 2 lb.
reduced fat (part skim) ricotta cheese 17.5 oz. cups
wonton wrapper 128  ea.
egg ea.
all-purpose flour
tomato paste 8 oz. cups
kosher salt
Parmesan cheese 5.25 oz. 1 1/2  cups
fresh parsley 1.5 oz. 0 3/4  cups
Instructions
1. Drain crabmeat. In mixing bowl, combine ricotta cheese and crabmeat.boil.

2. For Each Ravioli: Brush one wonton wrapper with beaten egg. Place 1/2 teaspoon crab mixture in center, fold wrapper over diagonally to create a triangle. Press edges to seal. Transfer to a flour dusted sheetpans. Repeat. CCP: Refrigerate below 40°F.
3. Heat the Campbell's® Reserve Bayside Crab & Cream Bisque with Sherry to 185°F.boil.

4. Wisk in tomato purée. Return to a simmer. Keep warm. CCP: Hold hot at 140°F or higher for service.
5. Bring a large pot of salted water to a boil.

6. For Each Serving: In batches of 8, drop ravioli into boiling water. Cook for 2 minutes, or until the ravioli float to the surface. Remove ravioli with a slotted spoon and gently transfer into a soup plate or large bowl.
6. Ladle 1 cup sauce into a hot soup over top of raviolis in soup plate. Garnish top of each serving with 1 1/2 Tbsp. Parmesan and 2 tsp. parsley.
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