Ravioli, cheese-filled, with cream sauce
Common food
Photo: Wikipedia
Cheese-filled ravioli are delicate pasta pillows, typically square or round, encasing a savory cheese blend. When served with a cream sauce, the dish becomes a rich, comforting experience, with the tender pasta giving way to a smooth, melted cheese center. Nutritionally, it offers a balanced mix of protein and fats, though it is relatively low in fiber.
Calorie split: 15% protein · 40% carbs · 44% fat
↓ Full nutrition💚 Why it's loved
People adore it for the perfect textural contrast between the silky pasta, the gooey cheese filling, and the velvety sauce. It's a beloved comfort food that feels indulgent yet is simple enough for a weeknight dinner.
⚠️ Watch-outs & how to enjoy it better
The combination of refined pasta, cheese, and cream sauce can be high in sodium and saturated fat, and may cause blood-sugar spikes due to its low fiber content. To counteract this, pair it with a large, fiber-rich side salad and consider a smaller portion of the pasta itself.
Key benefits
- Provides a good source of protein for muscle maintenance.
- Offers a quick and satisfying energy source from carbohydrates.
- Contains calcium from the cheese filling, supporting bone health.
- Cream sauce adds dietary fats, which aid in the absorption of fat-soluble vitamins.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'ravioli' may derive from the Italian 'riavvolgere,' meaning 'to wrap,' and the earliest known written record of it dates back to 14th-century manuscripts from Venice and Rome.
Full nutrition (USDA data · scales with serving)
| Water | 68.0 g |
| Energy | 160 kcal |
| Protein | 6.1 g |
| Total lipid (fat) | 7.9 g |
| Carbohydrate, by difference | 16.2 g |
| Fiber, total dietary | 0.50 g |
| Total Sugars | 1.7 g |
| Calcium, Ca | 107 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 14.0 mg |
| Phosphorus, P | 113 mg |
| Potassium, K | 138 mg |
| Sodium, Na | 475 mg |
| Zinc, Zn | 0.55 mg |
| Copper, Cu | 0.03 mg |
| Selenium, Se | 8.1 ug |
| Vitamin C, total ascorbic acid | 0.10 mg |
| Thiamin | 0.16 mg |
| Riboflavin | 0.22 mg |
| Niacin | 1.1 mg |
| Vitamin B-6 | 0.06 mg |
| Folate, total | 26.0 ug |
| Folic acid | 16.0 ug |
| Folate, food | 10.0 ug |
| Folate, DFE | 37.0 ug |
| Choline, total | 44.1 mg |
| Vitamin B-12 | 0.43 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 100 ug |
| Retinol | 97.0 ug |
| Carotene, beta | 26.0 ug |
| Carotene, alpha | 1.0 ug |
| Cryptoxanthin, beta | 2.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 61.0 ug |
| Vitamin E (alpha-tocopherol) | 0.62 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.70 ug |
| Vitamin K (phylloquinone) | 3.8 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.1 g |
| SFA 4:0 | 0.07 g |
| SFA 6:0 | 0.06 g |
| SFA 8:0 | 0.04 g |
| SFA 10:0 | 0.09 g |
| SFA 12:0 | 0.11 g |
| SFA 14:0 | 0.34 g |
| SFA 16:0 | 1.6 g |
| SFA 18:0 | 0.65 g |
| Fatty acids, total monounsaturated | 2.7 g |
| MUFA 16:1 | 0.10 g |
| MUFA 18:1 | 2.7 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.3 g |
| PUFA 18:2 | 1.2 g |
| PUFA 18:3 | 0.10 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 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 | 66.0 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
What is the best way to reheat leftover ravioli with cream sauce?
Gently reheat in a skillet over medium-low heat, adding a splash of milk or broth to loosen the sauce. Avoid the microwave if possible, as it can make the pasta rubbery and the sauce separate.
Can I freeze uncooked cheese ravioli?
Yes. Flash-freeze them on a baking sheet first, then transfer to a freezer bag. They can be cooked directly from frozen, adding a minute or two to the boiling time.
What is a lighter alternative to a heavy cream sauce?
A simple sauce of melted butter, fresh sage, and a generous amount of starchy pasta cooking water creates a glossy, lighter coating that still feels luxurious.
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 1.60 kcal/g · 15% calories from protein · 0.5 g fiber · 1.7 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: 3.44 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.