Restaurant, Italian, cheese ravioli with marinara sauce
Whole food · Restaurant Foods
Photo: Wikipedia
Cheese ravioli with marinara is a classic Italian-American comfort dish: tender pasta pillows filled with a creamy, savory cheese blend, bathed in a bright, tangy tomato sauce. The texture is a delightful contrast between the soft, yielding pasta and the smooth, rich filling, all coated in the sauce's vibrant acidity. Nutritionally, it offers a moderate calorie count with a solid protein base from the cheese, making it a satisfying yet relatively light meal option.
Calorie split: 18% protein · 48% carbs · 33% fat
↓ Full nutrition💚 Why it's loved
People love it for the comforting, nostalgic combination of rich cheese and bright tomato sauce, which delivers a perfect balance of savory and tangy flavors. It's also incredibly versatile, serving as a hearty main course or a delightful appetizer, deeply rooted in Italian culinary tradition.
⚠️ Watch-outs & how to enjoy it better
The dish can be high in sodium from the cheese and sauce, and the refined pasta carbs may cause blood-sugar spikes for some. To counteract this, pair it with a side of fibrous vegetables like sautéed spinach or a fresh salad to slow digestion, and opt for a smaller portion of ravioli while increasing the sauce and veggie ratio.
Key benefits
- Good source of protein for muscle maintenance
- Provides calcium from the cheese filling
- Contains lycopene from the tomato-based marinara sauce
- Offers a balanced mix of carbs, protein, and fat for sustained energy
- A convenient, portion-controlled meal option
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'ravioli' likely derives from the Italian verb 'riavvolgere,' meaning 'to wrap again,' a nod to the process of enclosing the filling within the pasta dough.
Full nutrition (USDA data · scales with serving)
| Water | 67.3 g |
| Energy | 154 kcal |
| Energy | 642 kj |
| Protein | 7.1 g |
| Total lipid (fat) | 5.7 g |
| Ash | 1.4 g |
| Carbohydrate, by difference | 18.5 g |
| Fiber, total dietary | 1.2 g |
| Total Sugars | 4.5 g |
| Sucrose | 0.00 g |
| Glucose | 1.0 g |
| Fructose | 0.90 g |
| Lactose | 2.3 g |
| Maltose | 0.24 g |
| Galactose | 0.00 g |
| Starch | 12.7 g |
| Calcium, Ca | 120 mg |
| Iron, Fe | 0.82 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 121 mg |
| Potassium, K | 195 mg |
| Sodium, Na | 306 mg |
| Zinc, Zn | 0.74 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.19 mg |
| Selenium, Se | 20.4 ug |
| Thiamin | 0.10 mg |
| Riboflavin | 0.20 mg |
| Niacin | 1.3 mg |
| Pantothenic acid | 0.47 mg |
| Vitamin B-6 | 0.09 mg |
| Folate, total | 28.0 ug |
| Vitamin B-12 | 0.36 ug |
| Vitamin A, RAE | 53.0 ug |
| Retinol | 39.0 ug |
| Carotene, beta | 170 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 413 iu |
| Lycopene | 1885 ug |
| Lutein + zeaxanthin | 105 ug |
| Vitamin E (alpha-tocopherol) | 0.47 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.47 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.01 mg |
| Tocotrienol, beta | 0.13 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.6 g |
| SFA 4:0 | 0.08 g |
| SFA 6:0 | 0.07 g |
| SFA 8:0 | 0.04 g |
| SFA 10:0 | 0.11 g |
| SFA 12:0 | 0.12 g |
| SFA 14:0 | 0.39 g |
| SFA 15:0 | 0.04 g |
| SFA 16:0 | 1.2 g |
| SFA 17:0 | 0.03 g |
| SFA 18:0 | 0.43 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 1.7 g |
| MUFA 14:1 | 0.04 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.08 g |
| MUFA 16:1 c | 0.07 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 1.4 g |
| MUFA 18:1 c | 1.3 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 | 0.56 g |
| PUFA 18:2 | 0.45 g |
| PUFA 18:2 n-6 c,c | 0.40 g |
| PUFA 18:2 CLAs | 0.02 g |
| PUFA 18:3 | 0.06 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.06 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:3i | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.01 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 | 0.12 g |
| Fatty acids, total trans-monoenoic | 0.10 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.09 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.03 g |
| Fatty acids, total trans-polyenoic | 0.03 g |
| Cholesterol | 26.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.13 g |
| Threonine | 0.28 g |
| Isoleucine | 0.32 g |
| Leucine | 0.67 g |
| Lysine | 0.51 g |
| Methionine | 0.17 g |
| Cystine | 0.12 g |
| Phenylalanine | 0.35 g |
| Tyrosine | 0.24 g |
| Valine | 0.38 g |
| Arginine | 0.29 g |
| Histidine | 0.16 g |
| Alanine | 0.26 g |
| Aspartic acid | 0.55 g |
| Glutamic acid | 1.9 g |
| Glycine | 0.19 g |
| Proline | 1.2 g |
| Serine | 0.40 g |
| Hydroxyproline | 0.00 g |
FAQ
Is cheese ravioli with marinara sauce a good source of protein?
Yes, it provides a moderate amount of protein (about 7g per 100g), primarily from the cheese filling, which supports muscle health and satiety.
Can this dish fit into a low-carb diet?
Traditional cheese ravioli is pasta-based and relatively high in carbs. For a low-carb alternative, look for versions made with vegetable-based doughs or filled with more vegetables and less cheese.
What is the best way to reheat leftover ravioli without making it soggy?
Reheat gently in a skillet over medium-low heat with a splash of water or extra sauce, or in the microwave covered with a damp paper towel to retain moisture without overcooking the pasta.
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 1.54 kcal/g · 18% calories from protein · 1.2 g fiber · 4.5 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: 1.57 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.