Ravioli, meat-filled, with tomato sauce or meat sauce, canned
Common food
Photo: Wikipedia
Canned meat ravioli is a shelf-stable, ready-to-eat pasta dish featuring small, meat-filled dumplings in a savory tomato or meat sauce. The texture is characteristically soft and tender, with a rich, umami-forward flavor profile from the processed meat filling and seasoned sauce. Nutritionally, it provides a moderate calorie count of 97 kcal per 100g, with a balanced mix of carbohydrates, protein, and fat.
Calorie split: 13% protein · 55% carbs · 32% fat
↓ Full nutrition💚 Why it's loved
People love canned ravioli for its comforting, nostalgic flavor and incredible convenience, often evoking memories of quick childhood meals. Its versatility as a standalone dish or a base for adding extra vegetables or cheese makes it a reliable pantry staple.
⚠️ Watch-outs & how to enjoy it better
Canned ravioli can be high in sodium and may contain preservatives, which could be a concern for those monitoring blood pressure or seeking whole foods. To mitigate, pair it with a fresh green salad or steamed vegetables to add fiber and nutrients, and consider rinsing the ravioli briefly to reduce sodium content before heating.
Key benefits
- Convenient, shelf-stable meal requiring minimal preparation
- Provides a balanced mix of carbohydrates, protein, and fat
- Good source of dietary fiber (1.5g per 100g)
- Low sugar content (1.97g per 100g)
- Quick energy source from carbohydrates
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Canned ravioli was popularized in the United States during the 1930s as a convenient, affordable meal, and it became a staple in American pantries, especially during World War II due to its long shelf life.
Full nutrition (USDA data · scales with serving)
| Water | 79.1 g |
| Energy | 97.0 kcal |
| Protein | 3.2 g |
| Total lipid (fat) | 3.4 g |
| Carbohydrate, by difference | 13.3 g |
| Fiber, total dietary | 1.5 g |
| Total Sugars | 2.0 g |
| Calcium, Ca | 12.0 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 12.0 mg |
| Phosphorus, P | 40.0 mg |
| Potassium, K | 178 mg |
| Sodium, Na | 283 mg |
| Zinc, Zn | 0.39 mg |
| Copper, Cu | 0.05 mg |
| Selenium, Se | 9.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.06 mg |
| Niacin | 1.2 mg |
| Vitamin B-6 | 0.06 mg |
| Folate, total | 21.0 ug |
| Folic acid | 10.0 ug |
| Folate, food | 11.0 ug |
| Folate, DFE | 28.0 ug |
| Choline, total | 12.5 mg |
| Vitamin B-12 | 0.15 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 14.0 ug |
| Retinol | 4.0 ug |
| Carotene, beta | 121 ug |
| Carotene, alpha | 1.0 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 3335 ug |
| Lutein + zeaxanthin | 65.0 ug |
| Vitamin E (alpha-tocopherol) | 0.50 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.80 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.5 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.10 g |
| SFA 16:0 | 0.82 g |
| SFA 18:0 | 0.46 g |
| Fatty acids, total monounsaturated | 1.6 g |
| MUFA 16:1 | 0.12 g |
| MUFA 18:1 | 1.4 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.24 g |
| PUFA 18:2 | 0.21 g |
| PUFA 18:3 | 0.01 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 | 5.0 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 a good source of protein?
Canned ravioli provides a moderate amount of protein (3.24g per 100g), but it is not considered a high-protein food. For a protein boost, consider adding lean meat, beans, or cheese.
How should I store canned ravioli after opening?
After opening, transfer any unused ravioli to a sealed container and refrigerate. It should be consumed within 3-4 days for best quality and safety.
Can I eat canned ravioli cold?
Yes, canned ravioli can be eaten cold, but it is typically enjoyed heated. Heating enhances the flavor and texture, making it more palatable.
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 0.97 kcal/g · 13% calories from protein · 1.5 g fiber · 2.0 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: 1.59 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.