Meals & Beverages

RECIPES

CRAB RAVIOLI IN CREAMY TOMATO SAUCE

Made With:
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 14.9g
75%
Cholesterol 206mg
69%
Sodium 1803mg
75%
Total Carbohydrate 54.4g
18%
Dietary Fiber 1.9g
8%
Protein 34.4g
69%
Vitamin A 20%
Vitamin C 10%
Calcium 25%
Iron 23%
Total Time

55 min.

Serving & Size

1 SERVING (8 RAVIOLI, 1 CUP SAUCE)

Yields

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

Nutrition Facts

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 14.9g
75%
Cholesterol 206mg
69%
Sodium 1803mg
75%
Total Carbohydrate 54.4g
18%
Dietary Fiber 1.9g
8%
Protein 34.4g
69%
Vitamin A 20%
Vitamin C 10%
Calcium 25%
Iron 23%

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
crabmeat 2 lb.
reduced fat (part skim) ricotta cheese 18 oz. 2  cups
wonton wrapper 128  ea.
egg, large, beaten 4  ea.
all-purpose flour
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.
Made With:

Product

Campbell's® Reserve Crab Bisque with Sherry

View Product
Weight Measure
Campbell's® Reserve Crab Bisque with Sherry, 4 pound each 8 lb. 2  bags
tomato paste 8 oz. 1  cups
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.
Weight Measure
kosher salt
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.
Weight Measure
Parmesan cheese, grated 5 oz. 1 1/2  cups
fresh parsley, minced 2 oz. 3/4  cups
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.

recipes You May Also Like

© 2023 Campbell Soup Company