Spinach and Italian Ricotta Tortelloni
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 200 kcal | 10% |
| Fat | 10.7 g | 15% |
| of which saturates | 5.0 g | 25% |
| Carbohydrate | 19.6 g | 8% |
| of which sugars | 3.7 g | 4% |
| Fibre | 1.5 g | — |
| Protein | 5.5 g | 11% |
| Salt | 0.47 g | 8% |
Open Food Facts, ODbL, record updated 28 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cooked Egg Pasta (26%) (Durum Wheat Semolina Water. Pasteurised Egg Wheatflour*) · Butternut Squash (17%). Ricotta Cheese (Milk) (12%). Spinach (8%) Whole Milk Unsalted Butter (Milk) Carrots Single Cream (Milk). Shallots. Toasted Pine Kernels (2.5%) Pecorino Cheese (Milk) Breadcrumbs (Wheatflour* Yeast Salt). Extra Virgin Olive Oil Vegetable Stock (Water. Onions Carrots Leeks Kelp. Shiitake • O . Mushrooms Yeast Extract Salt Lemon Juice. Ground Bay Leaves Dried Thyme Ground White Pepper) Cornflour Roasted Garlic Purée Salt. Sage Lemon Zest Parsley Concentrated t • • B Lemon Juice Ground Nutmeg Thyme Coarse Black Pepper Dried Chillies. *Fortified with Calcium, Iron, Vitamins B3, B1 and Folic Acid. •
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.