Ravioli alla Panna
Ravioli alla Panna is a classic Italian pasta dish featuring delicate, filled pasta pillows (ravioli) generously coated in a rich, velvety cream sauce. Originating from Northern Italy, particularly regions like Lombardy and Emilia-Romagna, it typically uses fresh egg pasta filled with ingredients like ricotta, spinach, or meat, with the sauce often enhanced with butter, Parmesan cheese, and sometimes a hint of nutmeg.
🍽️ Nutrition at a glance
This dish is high in carbohydrates from the pasta and fat from the cream and cheese, providing a good source of energy and calcium, but it's generally not high in protein unless the filling is meat-based. A typical serving can range from 600 to 900 calories, depending on portion size and sauce richness.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 18 g |
| Carbs | 38 g |
| Fat | 25 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 850 mg |
| Calcium | 220 mg |
| Iron | 2.5 mg |
| Potassium | 350 mg |
| Vitamin A | 300 mcg RAE |
| Vitamin C | 4 mg |
| Vitamin D | 0.5 mcg |
| Vitamin B12 | 0.8 mcg |
| Phosphorus | 280 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Ravioli alla Panna exemplifies Northern Italy's love for creamy, indulgent sauces, contrasting with the tomato-based dishes of the south. Nutritionally, while it's a comfort food, the cream sauce adds healthy fats that can aid in absorbing fat-soluble vitamins from any vegetable fillings, like spinach.
