Ravioli, meat-filled, with cream sauce
Common food
Photo: Wikipedia
Meat-filled ravioli with cream sauce is a comforting Italian classic, featuring tender pasta pockets stuffed with savory ground meat, all cloaked in a rich, velvety sauce. Each bite offers a satisfying contrast between the delicate, chewy pasta and the hearty, seasoned filling. With 176 kcal per 100g, it provides a balanced mix of protein and carbohydrates for a satisfying meal.
Calorie split: 23% protein · 31% carbs · 45% fat
↓ Full nutrition💚 Why it's loved
People adore it for the luxurious combination of savory meat and creamy sauce, which feels both indulgent and homely. It's a versatile dish that can be dressed up for a special occasion or simplified for a quick, satisfying weeknight dinner.
⚠️ Watch-outs & how to enjoy it better
The cream sauce can be high in saturated fat and calories, and the refined pasta may cause blood-sugar spikes. To counteract this, pair it with a large side of fibrous vegetables like steamed broccoli or a crisp arugula salad to slow digestion and add volume. Opting for a smaller portion (e.g., 100-120g) and choosing a whole-wheat pasta version can also improve its nutritional profile.
Key benefits
- Good source of protein (10.15g per 100g)
- Provides quick energy from carbohydrates
- Contains essential B vitamins from the meat filling
- Can be a comforting, calorie-dense meal for active individuals
🍽️ 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 recipe appears in a 14th-century Venetian manuscript.
Full nutrition (USDA data · scales with serving)
| Water | 65.4 g |
| Energy | 176 kcal |
| Protein | 10.2 g |
| Total lipid (fat) | 8.8 g |
| Carbohydrate, by difference | 13.7 g |
| Fiber, total dietary | 0.40 g |
| Total Sugars | 1.6 g |
| Calcium, Ca | 60.0 mg |
| Iron, Fe | 1.6 mg |
| Magnesium, Mg | 14.0 mg |
| Phosphorus, P | 118 mg |
| Potassium, K | 155 mg |
| Sodium, Na | 576 mg |
| Zinc, Zn | 1.8 mg |
| Copper, Cu | 0.04 mg |
| Selenium, Se | 11.9 ug |
| Vitamin C, total ascorbic acid | 0.10 mg |
| Thiamin | 0.15 mg |
| Riboflavin | 0.19 mg |
| Niacin | 2.1 mg |
| Vitamin B-6 | 0.11 mg |
| Folate, total | 26.0 ug |
| Folic acid | 15.0 ug |
| Folate, food | 12.0 ug |
| Folate, DFE | 37.0 ug |
| Choline, total | 55.6 mg |
| Vitamin B-12 | 0.82 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 69.0 ug |
| Retinol | 67.0 ug |
| Carotene, beta | 22.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 2.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 64.0 ug |
| Vitamin E (alpha-tocopherol) | 0.48 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.60 ug |
| Vitamin K (phylloquinone) | 3.7 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.9 g |
| SFA 4:0 | 0.02 g |
| SFA 6:0 | 0.01 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.19 g |
| SFA 16:0 | 1.6 g |
| SFA 18:0 | 0.84 g |
| Fatty acids, total monounsaturated | 3.6 g |
| MUFA 16:1 | 0.18 g |
| MUFA 18:1 | 3.4 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.3 g |
| PUFA 18:2 | 1.1 g |
| PUFA 18:3 | 0.09 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 | 73.0 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 meat-filled ravioli with cream sauce a good source of protein?
Yes, it provides a moderate amount of protein (about 10g per 100g) from the meat filling, making it a more substantial option than plain pasta.
How can I make this dish lighter?
You can use a lighter cream sauce (e.g., with half-and-half or broth), choose a lean meat filling like turkey, and serve it with a generous portion of roasted vegetables instead of extra pasta.
Is this dish suitable for people with gluten intolerance?
Traditional ravioli contains wheat gluten. However, gluten-free versions made with rice or corn flour are widely available in stores and can be used as a direct substitute.
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 1.76 kcal/g · 23% calories from protein · 0.4 g fiber · 1.6 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: 3.72 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.