Enjoy ravioli in a whole new way. Delicate purses of pasta are stuffed with rich Ricotta and Romano cheese before settling in a smooth base of ripe tomato, mild garlic and sweet basil. Don’t just imagine how luscious this soup is; experience its incredible flavor for yourself.
Tomatoes, Raviolini (dough: [water, enriched flour {durum wheat flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin and folic acid}, eggs], filling: [part skim ricotta cheese {pasteurized whey, pasteurized milk, vinegar, salt}, romano cheese {partially skim cow’s milk, culture and enzymes from non-animal sources, salt}, potato flakes {potatoes, sodium acid pyrophosphate, citric acid}, parsley, spices), Water, Tomato Paste, Seasonings (modified corn starch, sugar, hydrolyzed corn, wheat and soy proteins, dextrose, autolyzed yeast extract, maltodextrin, salt, natural flavor (dairy), tomato, whey, onion, citric acid, spice), Vegetable Base (vegetables [celery, onion, carrot, parsnip and turnip], sugar, maltodextrin, salt, corn starch, corn oil, yeast extract and natural flavoring), Margarine (liquid and hydrogenated soybean oil, water, salt, vegetable mono and diglycerides, soy lecithin, citric acid, natural and artificial flavor, beta carotene, vitamin A palmitate), Basil, Vinegar, Garlic.
CONTAINS: EGG, MILK, SOY, WHEAT
Low-fat, No added MSG, Ovo-Lacto
Nutrition Facts |
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| Serving Size: 4 oz. (112g, about 1/14th bag) concentrate (makes about 1 cup prepared). | ||||||
| Servings Per Container: 56 oz Package: About 14 |
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| Amount Per Serving | ||||||
| Calories: 110 Calories From Fat: 10 | ||||||
| % Daily Value* | ||||||
| Total Fat 1.0g | 2% | |||||
| Saturated Fat 0.0g | 0% | |||||
| Trans Fat 0.0g | ||||||
| Cholesterol 10.00mg | 3% | |||||
| Sodium 720mg | 30% | |||||
| Total Carbohydrates 22g | 7% | |||||
| Dietary Fiber <1g | 4% | |||||
| Sugars 5.00g | ||||||
| Protein 4.00g | ||||||
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FOR FOOD SAFETY AND QUALITY FOLLOW COOKING DIRECTIONS.
PREPARATION: Keep bag frozen until ready to use. Open bag and place frozen contents in a soup kettle, stock pot, or double boiler. Add 2 quarts hot urn or tap water and cook to 170-180° F (77-82° C) (check the temperature with a thermometer), stir occasionally. Reduce heat, cover and hold at 150-160° F (66-71° C) for 30 minutes.
PREPARACIÓN: Mantenga la bolsa congelada hasta el momento de usarla. Abra la bolsa y coloque el contenido congelado en una marmita, cacerola u olla doble. Agregue 2 cuartos de galón de agua caliente del surtidor o del grifo y cocine a 170-180° F (77-82° C) (controle la temperatura con un termómetro). Revuelva de vez en cuando. Reduzca la temperatura, cubra y mantenga la preparación a 150-160° F (66-71° C) durante 30 minutos.
Store at or below 0ºF (-18°F) or store in freezer compartment of the refrigerator.
| Catalog# | Pack Size | Case Count | Pallet Tie | Pallet High | Total Pallet | Gross Wt. | Net Wt. | Volume | Length | Width | Height |
|---|---|---|---|---|---|---|---|---|---|---|---|
| 27334 | 56 oz | 4 | 20 | 7 | 140 | 15.0 | 14.0 | 0.37 | 12 ⅞ | 6 ⅞ | 7 ¼ |
CREAMY TOMATO BASIL
Prepare one bag of Soup Supreme Tomato Basil with Raviolini Soup. Add: 12 oz. of heavy cream just prior to serving. Heat through. Garnish with a sprig of basil.
GARDEN TOMATO BASIL
Prepare one bag of Soup Supreme Tomato Basil with Raviolini Soup. Add: 4 oz. zucchini, 4 oz. green peppers, 4 oz. diced tomatoes. Heat through. Garnish with black olives.
MEDITERRANEAN STYLE TOMATO
Prepare one bag of Soup Supreme Tomato Basil with Raviolini Soup. Add: 4 oz. sliced black olives and Italian herbs to taste. Heat through. Garnish with parmesan cheese and fresh chopped tomatoes.
HACIENDA TOMATO
Prepare one bag of Soup Supreme Tomato Basil with Raviolini Soup. Add: 1 lb. salsa. Heat through. Garnish with sour cream and guacamole.
ALFREDO ZUPPA WITH RAVIOLINI
Prepare one bag of Soup Supreme Tomato Basil with Raviolini Soup. Add: 12 oz. prepared alfredo sauce. Heat through. Garnish with chopped chives.
GARNISHES
● Garnish with a simple sprig of fresh basil.
● Sprinkle with chopped, toasted pine nuts and chopped basil.
● Arrange garlic croutons in the center of the soup and sprinkle with shredded parmesan cheese.
●Top soup with bruschetta of toasted country bread brushed with garlic and melted provolone cheese.
●Drizzle soup with alfredo cram sauce and basil oil.
●Top with a dollop of basil cream made by blending sour cream or plain yogurt with chopped basil, salt and pepper.