Italian Tomato & Burrata Ravioloni
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 265 kcal | 13% |
| Total fat | 13.3 g | 17% |
| Saturated fat | 5.4 g | 27% |
| Total carbohydrate | 28.9 g | 11% |
| Total sugars | 7.2 g | — |
| Dietary fiber | 1.2 g | 4% |
| Protein | 7.2 g | 14% |
| Sodium | 0.54 g | 24% |
Open Food Facts, ODbL, record updated April 29, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
FILLING (BURRATA CHEESE (MILK, CREAM, SALT MICROBIAL ENZYME, LACTIC ACID STARTER CULTURE), CREAM, CRUSHED TOMATOES, ROASTED PEELED TOMATOES, VEGETABLE OIL [SOYBEAN AND/OR SUNFLOWER AND/OR CORN AND/OR CANOLA OIL), PART-SKIM MILK, CORNSTARCH, MOZZARELLA CHEESE (MILK, SALT, CHEESE CULTURE, MICROBIAL ENZYME), LACTOSE, WATER, BASIL PASTE (BASIL SUNFLOWER OIL, SALT, SODIUM BICARBONATE), MODIFIED WHEY, BREADCRUMBS (WHEAT FLOUR, SALT, BREWER'S YEAST), SALT, DRIED TOMATO (TOMATO, SALT), WHEAT FLOUR, SUGAR, ONION, TOMATO PASTE, BUTTER [CREAM, LACTIC ACID STARTER CULTURE], GARLIC), PASTA (WHEAT FLOUR, PASTEURIZED EGGS, DURUM WHEAT SEMOLINA, BASIL PASTE (BASIL, SUNFLOWER OIL, SALT, SODIUM BICARBONATE], SPINACH, TOMATO POWDER, SALT). CONTAINS MILK, EGG, WHEAT. MAY CONTAIN SOY.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
95% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Cheese ravioli” →
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
Climate impact
Reference value for the category “Pasta stuffed with cheese”: 3.62 kg CO₂e per kg of product.
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 valuesDaily Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
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