Ravioli con Fonduta

Ravioli con Fonduta is a classic Northern Italian pasta dish consisting of delicate, filled pasta pillows served with a rich, velvety cheese fondue. The ravioli are typically filled with spinach and ricotta, while the fonduta sauce is traditionally made from Fontina Val d'Aosta cheese, egg yolks, milk, and butter. It originates from the Aosta Valley in the northwest of Italy, near the Alps.

🍽️ Nutrition at a glance

This is a high-fat and high-carbohydrate dish, with a moderate amount of protein. The key nutrients are calcium from the abundant cheese, along with phosphorus and vitamin A. A typical restaurant serving can range from 800 to 1200 calories.

Nutrition breakdown

Calories	950 kcal
Protein	35 g
Carbs	75 g
Fat	55 g
Fiber	4 g
Sugar	6 g
Sodium	1100 mg
Calcium	600 mg
Phosphorus	450 mg
Vitamin A	300 mcg
Vitamin B12	1.5 mcg
Riboflavin (B2)	0.5 mg
Selenium	25 mcg
Zinc	4 mg
Potassium	350 mg

Per 1 serving (about 300 g, including pasta and sauce) · estimated, varies by recipe

💡 What's interesting

The fonduta is a cousin to French fondue and Swiss cheese dishes, reflecting the shared Alpine culinary heritage of the region. Nutritionally, it's a very energy-dense meal, historically designed to provide sustenance during cold mountain winters.