Ravioli di Carne con Panna
Ravioli di Carne con Panna is a classic Northern Italian pasta dish featuring meat-filled ravioli served in a rich, creamy sauce. The dish typically consists of fresh egg pasta pockets filled with a mixture of ground beef, pork, and Parmesan cheese, all coated in a velvety pan sauce made with heavy cream, butter, and often a touch of nutmeg. It originates from the Lombardy and Emilia-Romagna regions, where it's a beloved comfort food.
🍽️ Nutrition at a glance
This dish is high in both fat and carbohydrates, with a moderate amount of protein from the meat filling and dairy. A typical serving provides a good source of calcium, phosphorus, and B vitamins, but is calorie-dense, generally ranging from 600-800 calories per portion.
Nutrition breakdown
| Calories | 720 kcal |
| Protein | 32 g |
| Carbs | 58 g |
| Fat | 40 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 890 mg |
| Calcium | 280 mg |
| Phosphorus | 350 mg |
| Iron | 4.2 mg |
| Vitamin B12 | 2.8 mcg |
| Zinc | 4.5 mg |
| Selenium | 25 mcg |
| Niacin (B3) | 8 mg |
| Potassium | 420 mg |
Per 1 serving (about 250 g, or roughly 10-12 medium ravioli with sauce) · estimated, varies by recipe
💡 What's interesting
Culturally, it represents the Italian philosophy of 'cucina povera' (peasant cooking) transformed into a luxurious dish through the simple addition of cream. Nutritionally, the combination of meat and dairy provides a complete amino acid profile, though the high saturated fat content makes it an occasional indulgence rather than an everyday meal.
