Ravioli al Ragù

Ravioli al Ragù is a classic Italian pasta dish consisting of square or rectangular pillows of fresh egg pasta, typically filled with a mixture of ricotta cheese, Parmigiano-Reggiano, and sometimes meat or herbs, served with a rich, slow-cooked meat sauce (ragù). The ragù is traditionally made from a combination of ground beef and pork, simmered with tomatoes, onions, carrots, celery, and wine. This hearty and comforting dish is a staple of Italian home cooking, particularly in regions like Emilia-Romagna.

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🍽️ Nutrition at a glance

This dish is a balanced source of carbohydrates from the pasta, protein from the meat sauce and cheese filling, and fats from the cheese and meat. It provides key nutrients like iron, B vitamins, and calcium, with a typical serving containing roughly 600-800 calories, depending on portion size and recipe specifics.

Nutrition breakdown

Calories	450 kcal
Protein	22 g
Carbs	45 g
Fat	20 g
Fiber	4 g
Sugar	6 g
Sodium	850 mg
Iron	4.5 mg
Calcium	120 mg
Potassium	400 mg
Vitamin A	150 mcg RAE
Vitamin C	8 mg
Thiamin (B1)	0.3 mg
Niacin (B3)	5 mg
Zinc	3.5 mg

Per 1 plate (300 g) · estimated, varies by recipe

💡 What's interesting

Culturally, the ragù sauce is a point of regional pride and variation across Italy, with each family often having a treasured recipe passed down through generations. Nutritionally, the combination of slow-cooked meat and tomatoes in the sauce enhances the bioavailability of certain nutrients like lycopene and iron.