Raviolini Ratatouille with tomato sauce and chickpeas with grated cheese alternative
| HILCONA Raviolini Ratatouille, 10 kg, IQF | 58.000 kg |
| Rapeseed oil | 0.300 l |
| Tomato Sauce "Children_D-A-CH-UK" | 35.000 l |
| Chickpeas, cooked | 4.000 kg |
| Grated cheese alternative vegan | 4.000 kg |
Preparation
Preparation:• Prepare all the ingredients
• Prepare the tomato sauce according to the recipe
• Rince the chickpeas under cold water
• Baste the GN trays with colza oil
Method:
• In each GN 1/1 tray, mix 2kg of pasta and 135g of chickpeas
• Cover the pasta well with 1,2kg of sauce per tray
• Sprinkle with 135g of grated cheese per tray
Suggestion:
• The chickpeas are added whole in the recipe. They can also be finely chopped and added to the sauce or puréed in the sauce
Preparation for cold delivery
• In the host kitchen cook the pasta gratin for 20 minutes in a preheated combisteamer at 170°C and with hot air, until golden brown
Preparation for hot Cook and Serve
• Put the pasta gratin in a preheated 170°C combisteamer with hot air for around 20 minutes to obtain a golden brown colour
• Fill the preheated hot boxes or the distribution station
| Nutritional values | per 100 g |
|---|---|
| Energy | 538 kJ |
| Energy | 128 kcal |
| Fat | 2.4 g |
| - of which saturates | 1.0 g |
| Carbohydrates | 21 g |
| - of which sugar | 2.9 g |
| Fibre | 1.9 g |
| Protein | 4.5 g |
| Salt | 0.8 g |
| Allergens | Contains |
|---|---|
| Gluten | yes |
| Almond | yes |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.