Ravioli for the seafood lover, featuring Campbell's® Reserve Bayside Crab & Cream Bisque with Sherry.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|reduced fat (part skim) ricotta cheese||17.5 oz.||2 cups|
|wonton wrapper||128 ea.|
|tomato paste||8 oz.||1 cups|
|Parmesan cheese||5.25 oz.||1 1/2 cups|
|fresh parsley||1.5 oz.||0 3/4 cups|
|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.|