Buffalo Milk Ricotta & Spinach Ravioli
Prefix 408 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 258 kcal | 13% |
| Fat | 9.8 g | 14% |
| of which saturates | 6.4 g | 32% |
| Carbohydrate | 32.9 g | 13% |
| of which sugars | 2.6 g | 3% |
| Fibre | 1.5 g | — |
| Protein | 8.9 g | 18% |
| Salt | 1.1 g | 19% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour, Pasteurised Free Range Egg 13%, Buffalo Milk Ricotta Cheese 13% (Buffalo Milk Ricotta Cheese (Milk), Salt, Acidity Regulator (Citric Acid)), Spinach 11%, Butter (Milk), Durum Wheat Semolina, Ricotta Cheese 7% (Ricotta Cheese (Milk), Salt, Acidity Regulator (Citric Acid)), Cream (Milk), Lactose (Milk), Water, Salt, Grana Padano Cheese PDO (Grana Padano Cheese (Milk), Preservative (Lysozyme (Egg))), Corn Starch, Garlic, Yeast.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Ravioli with ricotta and spinach”: 3.23 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: 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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