Know what’s on your plate

Cheese-filled ravioli

Calories & nutrition facts

canned

calorieskcal per 100 g

Protein2.5 g

Carbs12 g

Fat1.5 g

Percent calories

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Nutrition facts

Per 100 g% DV

Calories 77 kcal —
Protein 2.5 g 5%
Carbohydrate 12 g 4%
Fat 1.5 g 2%
Saturated fat 0.7 g 4%
Fibre 1.3 g 5%
Sugars 3.7 g —
Sodium 306 mg 13%
Cholesterol 3 mg 1%

Vitamins & minerals

Per 100 g% DV

Vitamins

Vitamin A 10 µg 1%
Vitamin C 0 mg 0%
Vitamin D 0 µg 0%
Vitamin E 0.85 mg 6%
Vitamin K 2.3 µg 2%
Thiamin (B1) 0.07 mg 6%
Riboflavin (B2) 0.08 mg 6%
Niacin (B3) 1.1 mg 7%
Pantothenic acid (B5) 0.27 mg 5%
Vitamin B6 0.1 mg 6%
Folate (B9) 20 µg 5%
Vitamin B12 0.03 µg 1%
Choline 9.5 mg 2%

Minerals

Calcium 33 mg 3%
Iron 0.74 mg 4%
Magnesium 15 mg 4%
Phosphorus 50 mg 4%
Potassium 232 mg 5%
Zinc 0.36 mg 3%
Copper 0.14 mg 16%
Manganese 0.18 mg 8%
Selenium 3.5 µg 6%

Calories by portion

Portion	Weight	Calories	Protein	Carbs	Fat
100 g	100 g	77	2.5 g	12 g	1.5 g
1 × cup	242 g	186	6 g	30 g	3.5 g
2 × cup	484 g	373	12 g	60 g	7 g
½ × cup	121 g	93	3 g	15 g	1.8 g
3 × cup	726 g	559	18 g	90 g	11 g
4 × cup	968 g	745	24 g	120 g	14 g

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Questions about Cheese-filled ravioli

How long do you cook cheese-filled ravioli?

Boil fresh ravioli for about 3–4 minutes and dried ravioli for around 10–15 minutes, following the packet timing; they are ready when the pasta is tender and the filling is hot. Lift them out with a slotted spoon so they do not split.

Can you cook cheese-filled ravioli straight from frozen?

Yes. Add frozen ravioli directly to gently boiling water rather than thawing them first, and cook for a few minutes longer than fresh ones; check that the centres are piping hot before serving.

What sauce goes well with cheese-filled ravioli?

Keep the sauce light so it does not overwhelm the cheese: try sage leaves warmed in butter, a simple tomato sauce, or olive oil with black pepper and grated hard cheese. Add the ravioli to the sauce for the final minute so it coats without breaking.

How do you stop cheese-filled ravioli from sticking together?

Use plenty of boiling water and stir gently just after adding the ravioli. Drain as soon as they are cooked, then toss with sauce straight away; do not leave them sitting in a colander or rinse them under cold water.

Can you bake cheese-filled ravioli instead of boiling it?

Yes. Use fresh or thawed ravioli in a baking dish, cover with tomato sauce and a little water, then bake at 190 °C until tender and bubbling, usually about 25–30 minutes. Keep the pasta covered with sauce so the edges do not dry out.

How should you store leftover cheese-filled ravioli?

Refrigerate cooked leftovers in a covered container within two hours and eat within three days. Reheat with a splash of water or sauce in a pan until piping hot; freezing cooked leftovers is also possible, though the pasta may soften when thawed.

What is the difference between cheese-filled and meat-filled ravioli?

Meat-filled ravioli has more protein and fat: per 100 g it provides 3.24 g protein and 3.41 g fat, compared with 2.5 g and 1.5 g in cheese-filled ravioli. The meat version also contains more energy, at 97 kcal versus 77 kcal per 100 g.

Can you use tortellini instead of cheese-filled ravioli?

Yes, in soups or sauced pasta dishes; cheese tortellini has a similar filling but is folded into a ring, so it may cook at a different speed. Use the packet timing and check that the centre is hot before serving.

Source: USDA FoodData Central 173328 · per 100 g · carbohydrate per EU label, fibre excluded