Quattro Formaggi Ravioli, Blush Sauce

  • 1 portions



Carla’s Pasta – Quattro Formaggi Ravioli (2x1.135kg)

7 pcs 

Extra Virgin Olive Oil

1 tbsp.15 ml

Bacon, diced

1 oz / 1 slice28 gr

Black Pepper, fresh cracked

1/2 tsp.2.5 ml

Stouffer’s Marinara Sauce (4x1.8 kg)

3 oz. vol.90 ml

Stouffer's Alfredo Sauce (3x1.8 kg)

1 oz. vol.30 ml

Baby Spinach

1/2 oz. vol.14 gr

Parmesan Cheese, grated

1 tbsp.15 ml



1.          Prepare ravioli as per standard in boiling water.

2.          In a high walled skillet, add olive oil medium high heat. Once hot add bacon and pepper. Cook until just crisp, approx. 3 minutes.

3.          Add both sauces. Mix to combine. Bring to a boil and reduce heat. 165 F CCP. Add spinach and fold in to sauce to wilt.

4.          Add ravioli – toss slightly to coat with sauce.

5.          Plate ravioli. Top with grated parmesan.