Ravioli, cheese and spinach-filled, no sauce
Common food
Photo: Wikipedia
Cheese and spinach ravioli are delicate pasta pillows, typically made with a thin egg-pasta dough, filled with a creamy blend of ricotta and cooked spinach. The texture offers a satisfying bite, yielding to a soft, savory filling. Nutritionally, it's a moderate-calorie option that provides a solid protein punch from the cheese and pasta, making it a more substantial choice than plain pasta.
Calorie split: 18% protein · 55% carbs · 27% fat
↓ Full nutrition💚 Why it's loved
People love it for its comforting, savory flavor profile where the mild, creamy cheese filling is perfectly complemented by the subtle earthiness of spinach. Its versatility is a huge draw—it can be a simple weeknight meal with just butter or a canvas for elaborate sauces.
⚠️ Watch-outs & how to enjoy it better
The pasta dough and cheese filling can be high in sodium, and the refined carbs may cause blood-sugar spikes if eaten alone. Those with gluten or dairy allergies must avoid it, and spinach contains oxalates which can affect mineral absorption. To counteract, pair it with a vegetable-rich sauce or a side salad to add fiber, and consider a protein add-on like grilled chicken to slow digestion.
Key benefits
- Good source of protein from cheese and egg pasta
- Provides calcium from the dairy filling
- Contains iron and vitamins from spinach
- Offers a balanced mix of carbs, protein, and fat
- Convenient, quick-cooking meal base
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Traditional Italian ravioli filling is often tested by boiling a small piece of the filled pasta in salted water to check the seasoning before sealing the entire batch.
Full nutrition (USDA data · scales with serving)
| Water | 66.0 g |
| Energy | 150 kcal |
| Protein | 6.6 g |
| Total lipid (fat) | 4.5 g |
| Carbohydrate, by difference | 20.8 g |
| Fiber, total dietary | 1.0 g |
| Total Sugars | 0.26 g |
| Calcium, Ca | 75.0 mg |
| Iron, Fe | 1.9 mg |
| Magnesium, Mg | 31.0 mg |
| Phosphorus, P | 99.0 mg |
| Potassium, K | 185 mg |
| Sodium, Na | 528 mg |
| Zinc, Zn | 0.60 mg |
| Copper, Cu | 0.06 mg |
| Selenium, Se | 10.0 ug |
| Vitamin C, total ascorbic acid | 4.4 mg |
| Thiamin | 0.21 mg |
| Riboflavin | 0.24 mg |
| Niacin | 1.6 mg |
| Vitamin B-6 | 0.09 mg |
| Folate, total | 54.0 ug |
| Folic acid | 23.0 ug |
| Folate, food | 31.0 ug |
| Folate, DFE | 71.0 ug |
| Choline, total | 56.6 mg |
| Vitamin B-12 | 0.22 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 113 ug |
| Retinol | 53.0 ug |
| Carotene, beta | 723 ug |
| Carotene, alpha | 1.0 ug |
| Cryptoxanthin, beta | 4.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 1643 ug |
| Vitamin E (alpha-tocopherol) | 0.77 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.50 ug |
| Vitamin K (phylloquinone) | 100 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.0 g |
| SFA 4:0 | 0.05 g |
| SFA 6:0 | 0.04 g |
| SFA 8:0 | 0.02 g |
| SFA 10:0 | 0.06 g |
| SFA 12:0 | 0.07 g |
| SFA 14:0 | 0.22 g |
| SFA 16:0 | 1.1 g |
| SFA 18:0 | 0.36 g |
| Fatty acids, total monounsaturated | 1.3 g |
| MUFA 16:1 | 0.09 g |
| MUFA 18:1 | 1.2 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.53 g |
| PUFA 18:2 | 0.43 g |
| PUFA 18:3 | 0.05 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 85.0 mg |
Amino acid profile (per 100g)
Estimated from OLIVE GARDEN, cheese ravioli with marinara sauce — USDA does not publish this profile for Ravioli.
| Tryptophan | 0.17 g |
| Threonine | 0.28 g |
| Isoleucine | 0.32 g |
| Leucine | 0.67 g |
| Lysine | 0.51 g |
| Methionine | 0.18 g |
| Cystine | 0.12 g |
| Phenylalanine | 0.36 g |
| Tyrosine | 0.26 g |
| Valine | 0.38 g |
| Arginine | 0.31 g |
| Histidine | 0.17 g |
| Alanine | 0.26 g |
| Aspartic acid | 0.54 g |
| Glutamic acid | 2.0 g |
| Glycine | 0.20 g |
| Proline | 1.0 g |
| Serine | 0.40 g |
| Hydroxyproline | 0.00 g |
FAQ
How is cheese and spinach ravioli typically cooked?
It's usually boiled in salted water for 3-5 minutes until it floats to the surface, then drained. It can also be pan-fried in butter or baked in a casserole.
What's the best sauce for cheese and spinach ravioli?
Classic pairings include simple brown butter and sage, a light tomato sauce, or a creamy Alfredo. The mild filling also works well with pesto or a drizzle of high-quality olive oil and Parmesan.
Is cheese and spinach ravioli a healthy meal?
It can be part of a balanced diet. It provides protein and calcium, but watch portion sizes and sodium. Boost its nutritional value by adding a side of vegetables or a lean protein.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.50 kcal/g · 18% calories from protein · 1.0 g fiber · 0.3 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.85 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.