Ravioli with cheese
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 231 kcal | 12% |
| Fat | 7.4 g | 11% |
| of which saturates | 1.6 g | 8% |
| Carbohydrate | 49.1 g | 19% |
| of which sugars | 1.6 g | 2% |
| Fibre | 3.8 g | — |
| Protein | 9.4 g | 19% |
| Salt | 0.24 g | 4% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Soft wheat flour, durum wheat semolina, egg 11,2% (16% in the egg pasta), breadcrumbs (soft wheat flour, water, brewer's yeast, salt). water, ricotta cheese 4,9% (whey of milk, cream, salt), sunflower oil, cheeses 3,3% [(Provolone, Gorgonzola, Grana Padano) (milk, salt, rennet preservative: lysozyme from egg)], milk whey powder, salt, acidity regulator: sodium lactate and lactic acid, natural flavourings (contain milk), preservati - ve: sorbic acid. May contain traces of soy. The highlighted ingredients can cause reactions in people with food allergy or intolerance.
- E200Sorbic acidPreservative
- E270Lactic acid
- E325sodium lactateAntioxidant · Emulsifier · Humectant · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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