Ravioli, cheese-filled, with tomato sauce, canned
Common food
Photo: Wikipedia
Canned cheese ravioli are small, tender pasta pillows filled with a mild, creamy cheese blend, bathed in a sweet-tart tomato sauce. The texture is soft and yielding, with the pasta offering little resistance and the filling providing a gentle, savory contrast. Nutritionally, it's a low-calorie, carb-focused meal, providing quick energy with minimal fat.
Calorie split: 13% protein · 70% carbs · 17% fat
↓ Full nutrition💚 Why it's loved
People love it for its comforting, nostalgic simplicity—the warm, savory cheese and tangy tomato sauce are a classic, satisfying combination. It's a versatile base that can be easily doctored up with extra herbs, cheese, or a side salad for a more complete meal.
⚠️ Watch-outs & how to enjoy it better
The primary downside is its high sodium content and the potential for a rapid blood-sugar spike due to refined carbs and added sugars. To counteract this, pair it with a source of protein (like a side of chicken or beans) and fiber (a large green salad) to slow digestion and stabilize energy. Always check the label for sodium levels and consider a low-sodium version if available.
Key benefits
- Quick and convenient ready-to-eat meal
- Low in fat and calories per serving
- Source of quick-release carbohydrates for energy
- Provides a modest amount of plant-based protein
- Shelf-stable for long-term pantry storage
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'ravioli' may derive from the Italian 'riavvolgere,' meaning 'to wrap,' but its exact origin is debated, with some theories linking it to a small, fried pastry from the Renaissance.
Full nutrition (USDA data · scales with serving)
| Water | 80.9 g |
| Energy | 77.0 kcal |
| Protein | 2.5 g |
| Total lipid (fat) | 1.4 g |
| Carbohydrate, by difference | 13.6 g |
| Fiber, total dietary | 1.3 g |
| Total Sugars | 3.7 g |
| Calcium, Ca | 33.0 mg |
| Iron, Fe | 0.74 mg |
| Magnesium, Mg | 15.0 mg |
| Phosphorus, P | 50.0 mg |
| Potassium, K | 232 mg |
| Sodium, Na | 306 mg |
| Zinc, Zn | 0.36 mg |
| Copper, Cu | 0.14 mg |
| Selenium, Se | 3.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.08 mg |
| Niacin | 1.1 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 20.0 ug |
| Folic acid | 9.0 ug |
| Folate, food | 11.0 ug |
| Folate, DFE | 26.0 ug |
| Choline, total | 9.5 mg |
| Vitamin B-12 | 0.03 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 10.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 124 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 8625 ug |
| Lutein + zeaxanthin | 16.0 ug |
| Vitamin E (alpha-tocopherol) | 0.85 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 2.3 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.72 g |
| SFA 4:0 | 0.03 g |
| SFA 6:0 | 0.02 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.11 g |
| SFA 16:0 | 0.35 g |
| SFA 18:0 | 0.14 g |
| Fatty acids, total monounsaturated | 0.42 g |
| MUFA 16:1 | 0.04 g |
| MUFA 18:1 | 0.36 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.18 g |
| PUFA 18:2 | 0.16 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 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 | 3.0 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
Is canned ravioli healthy?
It's a convenient, low-fat, and low-calorie option, but it can be high in sodium and added sugars. It's best enjoyed occasionally and paired with nutrient-dense sides like vegetables and lean protein for a balanced meal.
How long does canned ravioli last?
Unopened, it can last for years past its 'best by' date if stored in a cool, dry place. Once opened, transfer any unused portion to a separate container and refrigerate for up to 3-4 days.
Can I eat canned ravioli cold?
Yes, it's fully cooked and safe to eat cold, though it's traditionally heated. Heating in a saucepan or microwave improves the texture and flavor of the pasta and sauce.
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 0.77 kcal/g · 13% calories from protein · 1.3 g fiber · 3.7 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: 1.32 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.