Beef Ravioli, CN - #10 Can
Brand: Chef Boyardee
Beef filled ravioli in meat sauce.
- 8 pies provides 2 meat/meat alternates, 3/8 cup veg. CN Labeled.
Serving Size: 1 cup
Servings per Case: 72
|Amount per Serving|
|Calories: 250||Calories from Fat: 70|
|% Daily Value*|
|Total Fat: 8 g||12%|
|Saturated Fat: 3.5 g||17%|
|Trans Fat: 0 g|
|Cholesterol: 30 mg||10%|
|Sodium: 680 mg||28%|
|Total Carbohydrates: 30 g||10%|
|Dietary Fiber: 5 g||20%|
|Sugars: 6 g|
|Protein: 16 g|
|*Percent Daily Values are based on a 2000 calorie diet. Your daily values may differ depending on your calorie needs.|
Packaging Details and Shelf Life
|Pack: 49||Gross Weight: 45.505|
|Net Weight: 40.5||Case Length: 18.75|
|Case Height: 7.25||Case Width: 12.625|
|Volume: 0.993||Ti / Hi: 7 / 7|
|Total Pallet: 49|
|Shelf Life: 720|
|Storage Condition: Shelf Stable|
|Storage Temperature: 50-85°FA|
Tomatoes (Water, Tomato Puree), Water, Ground Beef (No More Than 26% Fat), Enriched Wheat Macaroni Product With Fortified Protein Made With Casein (Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine, Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid), Casein, Wheat Gluten, Nicotinic Acid, Thiamine Hydrochloride, Riboflavin, Reduced Iron), Contains Less Than 2% Of: High Fructose Corn Syrup, Carrots, Textured Vegetable Protein (Soy Protein Concentrate And Caramel Coloring), Crackermeal (Wheat Flour, Niacin, Iron, Thiamine Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid), Salt, Onions, Citric Acid, Flavoring, Caramel Coloring And Soybean Oil.
Allergens: Milk, Soy, Wheat
Preparation and Cooking Instructions
CONVECTION OVEN: EmptyRavioliinto a half-size steam table pan and cover tightly with aluminum foil or use plastic wrap for steamer application. Steam in pressure or convection oven at 350oF for approximately 30 minutes until serving temperature of 160oF is obtained. CONVENTIONAL OVEN: EmptyRavioliinto a half-size steam table pan and cover with aluminum foil. Bake in preheated 400oF conventional oven for approximately 50-55 minutes until serving temperature of 160oF is obtained.
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