Cheesy ravioli
Prefix 085 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 208 kcal | 10% |
| Total fat | 8.9 g | 11% |
| Saturated fat | 5.2 g | 26% |
| Total carbohydrate | 22.7 g | 8% |
| Total sugars | 4.1 g | — |
| Dietary fiber | 0.37 g | 1% |
| Protein | 9.7 g | 19% |
| Sodium | 0.30 g | 13% |
Open Food Facts, ODbL, record updated September 27, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
CHEESE RAVIOLI, WATER, SEMOLINA FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, EGGS, RICOTTA CHEESE, WHEY, MILK, CREAM, VINEGAR, SALT, XANTHAN GUM, LOCUST BEAN GUM, GUAR GUM, BREAD CRUMBS, WHEAT FLOUR, SUGAR, YEAST, MOZZARELLA CHEESE, PASTEURIZED PART-SKIM MILK, CHEESE CULTURES, ENZYMES, ROMANO CHEESE, PASTEURIZED SHEEP'S MILK, PARMESAN CHEESE, PASTEURIZED PART-SKIMMED COW'S MILK, SPICES, GARLIC, PARSLEY, CHIVES, CREAM, GOCHUJANG CHILI PASTE, TAPIOCA SYRUP, BROWN RICE, RED PEPPER POWDER, SCALLION, CANE SUGAR, GLUTEN FREE REDUCED SODIUM TAMARI, WHITE MISO, MIREPOIX CONCENTRATE, CARROTS, ONIONS, CELERY, SEA SALT, MUSHROOMS, NATIVE CORNSTARCH, OLIVE OIL, LEMON JUICE, CHILI FLAKES.
- E410Locust bean gumEmulsifier · Stabilizer · Thickener
- E412Guar gumEmulsifier · Stabilizer · Thickener
- E415Xanthan gumEmulsifier · Stabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Allergens marked “read from the ingredients list” were found by Shelfpedia in the ingredients text above (U.S. major food allergens); Open Food Facts had not tagged them. Always check the label.
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.
Better options in this category
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