Ravioli, cheese with tomato sauce, frozen, not prepared, includes regular and light entrees
Whole food · Meals, Entrees, and Side Dishes
Photo: Wikipedia
These are small, pillow-shaped pasta parcels filled with a mild, creamy cheese blend, designed to be cooked from frozen. Once boiled or pan-fried, they offer a tender, slightly chewy texture with a savory, comforting flavor, often paired with a simple tomato sauce. Nutritionally, they provide a moderate source of protein and carbohydrates for a quick meal.
Calorie split: 16% protein · 62% carbs · 21% fat
↓ Full nutrition💚 Why it's loved
People love them for their comforting, familiar taste and the satisfying, pillowy texture of the pasta. They are a versatile canvas for flavors, easily dressed up with pesto, brown butter, or a rich ragù, making them a beloved staple in Italian-American and home cooking.
⚠️ Watch-outs & how to enjoy it better
The primary downsides can be a relatively high sodium content in the sauce and pasta, and the refined carbohydrates may cause a quicker blood-sugar rise for some. To counteract this, pair them with a side of leafy greens or roasted vegetables to add fiber and volume, and opt for a low-sugar marinara or a simple olive oil and herb dressing.
Key benefits
- Quick and convenient meal option
- Good source of plant-based protein
- Provides energy from complex carbohydrates
- Contains dietary fiber
- Versatile base for various sauces
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'ravioli' may derive from the Italian 'riavvolgere,' meaning 'to wrap again,' a nod to the folding process that seals the filling inside the pasta dough.
Full nutrition (USDA data · scales with serving)
| Water | 74.3 g |
| Energy | 111 kcal |
| Energy | 464 kj |
| Protein | 4.5 g |
| Total lipid (fat) | 2.6 g |
| Ash | 1.2 g |
| Carbohydrate, by difference | 17.3 g |
| Fiber, total dietary | 1.4 g |
| Total Sugars | 4.1 g |
| Sucrose | 0.51 g |
| Glucose | 1.1 g |
| Fructose | 1.1 g |
| Lactose | 1.1 g |
| Maltose | 0.29 g |
| Galactose | 0.00 g |
| Starch | 10.1 g |
| Calcium, Ca | 79.0 mg |
| Iron, Fe | 0.93 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 78.0 mg |
| Potassium, K | 233 mg |
| Sodium, Na | 280 mg |
| Zinc, Zn | 0.43 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.18 mg |
| Selenium, Se | 12.1 ug |
| Vitamin C, total ascorbic acid | 2.8 mg |
| Thiamin | 0.12 mg |
| Riboflavin | 0.12 mg |
| Niacin | 1.3 mg |
| Vitamin B-6 | 0.11 mg |
| Folate, total | 47.0 ug |
| Folic acid | 34.0 ug |
| Folate, food | 13.0 ug |
| Folate, DFE | 70.0 ug |
| Choline, total | 19.6 mg |
| Vitamin B-12 | 0.14 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 35.0 ug |
| Retinol | 14.0 ug |
| Carotene, beta | 262 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 482 iu |
| Lycopene | 2966 ug |
| Lutein + zeaxanthin | 293 ug |
| Vitamin E (alpha-tocopherol) | 0.98 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.04 mg |
| Tocopherol, gamma | 0.32 mg |
| Tocopherol, delta | 0.06 mg |
| Tocotrienol, alpha | 0.02 mg |
| Tocotrienol, beta | 0.20 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 3.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 16.1 ug |
| Vitamin K (Menaquinone-4) | 0.30 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.2 g |
| SFA 4:0 | 0.03 g |
| SFA 6:0 | 0.02 g |
| SFA 8:0 | 0.02 g |
| SFA 10:0 | 0.05 g |
| SFA 12:0 | 0.05 g |
| SFA 14:0 | 0.17 g |
| SFA 15:0 | 0.02 g |
| SFA 16:0 | 0.61 g |
| SFA 17:0 | 0.01 g |
| SFA 18:0 | 0.21 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.69 g |
| MUFA 14:1 | 0.01 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.04 g |
| MUFA 16:1 c | 0.03 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 0.63 g |
| MUFA 18:1 c | 0.58 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 0.42 g |
| PUFA 18:2 | 0.37 g |
| PUFA 18:2 n-6 c,c | 0.34 g |
| PUFA 18:2 CLAs | 0.01 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.03 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.07 g |
| Fatty acids, total trans-monoenoic | 0.06 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.05 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.02 g |
| Fatty acids, total trans-polyenoic | 0.02 g |
| Cholesterol | 11.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.06 g |
| Threonine | 0.15 g |
| Isoleucine | 0.18 g |
| Leucine | 0.35 g |
| Lysine | 0.23 g |
| Methionine | 0.08 g |
| Cystine | 0.08 g |
| Phenylalanine | 0.20 g |
| Tyrosine | 0.12 g |
| Valine | 0.23 g |
| Arginine | 0.14 g |
| Histidine | 0.11 g |
| Alanine | 0.17 g |
| Aspartic acid | 0.39 g |
| Glutamic acid | 1.3 g |
| Glycine | 0.12 g |
| Proline | 0.36 g |
| Serine | 0.22 g |
FAQ
How do I cook frozen ravioli without it sticking together?
Bring a large pot of salted water to a rolling boil. Add the ravioli in a single layer and stir gently once to prevent sticking. Cook until they float to the surface, then continue for 1-2 minutes as directed on the package.
Can I pan-fry frozen ravioli directly?
Yes, for a crispy texture. Heat a little olive oil or butter in a skillet over medium heat. Add the frozen ravioli in a single layer and cook until golden brown on each side, about 3-4 minutes per side. You may need to add a splash of water and cover the pan briefly to ensure the filling heats through.
What is a good sauce for cheese ravioli besides tomato?
Classic alternatives include a simple brown butter and sage sauce, a creamy Alfredo, pesto, or a light garlic and olive oil toss with fresh herbs like parsley or basil.
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 1.11 kcal/g · 16% calories from protein · 1.4 g fiber · 4.1 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: 1.20 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.