Know what’s on your plate
Meat-filled ravioli
Calories & nutrition facts
with tomato sauce or meat sauce, canned
Nutrition facts
Per 100 g% DV- Calories 97 kcal —
- Protein 3.2 g 6%
- Carbohydrate 12 g 4%
- Fat 3.4 g 4%
- Saturated fat 1.5 g 7%
- Fibre 1.5 g 5%
- Sugars 2 g —
- Sodium 283 mg 12%
- Cholesterol 5 mg 2%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 14 µg 2%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.5 mg 3%
- Vitamin K 0.8 µg 1%
- Thiamin (B1) 0.06 mg 5%
- Riboflavin (B2) 0.06 mg 4%
- Niacin (B3) 1.2 mg 8%
- Vitamin B6 0.06 mg 3%
- Folate (B9) 21 µg 5%
- Vitamin B12 0.15 µg 6%
- Choline 12.5 mg 2%
Minerals
- Calcium 12 mg 1%
- Iron 1.1 mg 6%
- Magnesium 12 mg 3%
- Phosphorus 40 mg 3%
- Potassium 178 mg 4%
- Zinc 0.39 mg 4%
- Copper 0.05 mg 6%
- Manganese 0.14 mg 6%
- Selenium 9.6 µg 17%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 97 | 3.2 g | 12 g | 3.4 g |
| 1 × cup | 262 g | 254 | 8.5 g | 31 g | 8.9 g |
| 2 × cup | 524 g | 508 | 17 g | 62 g | 18 g |
| ½ × cup | 131 g | 127 | 4.2 g | 15 g | 4.5 g |
| 3 × cup | 786 g | 762 | 26 g | 92 g | 27 g |
| 4 × cup | 1048 g | 1017 | 34 g | 123 g | 36 g |
Similar foods
- Meat-filled ravioli in tomato saucecanned95 kcal / 100 g
- Cheese-filled raviolicanned77 kcal / 100 g
- Meat ravioli pastaegg-free, in tomato sauce, canned101 kcal / 100 g
- Cheese ravioli with tomato saucecanned77 kcal / 100 g
- Pasta ravioli meat filling canned in tomato sauce77 kcal / 100 g
- Meat raviolifresh egg pasta, with minced meat filling, in tomato sauce from white basic sauce114 kcal / 100 g
- Vegetable-filled ravioli in tomato saucecanned91 kcal / 100 g
- Ravioli pastaw/ sauce, heated, frozen product or canned106 kcal / 100 g
- Raviolifresh egg pasta, meat filling, raw235 kcal / 100 g
- Vegetable ravioli pastaegg-free, in tomato sauce, canned95 kcal / 100 g
Questions about Meat-filled ravioli
How do you cook meat-filled ravioli without it bursting?
Bring a large pan of salted water to a gentle simmer rather than a rolling boil. Add the ravioli carefully and stir once; fresh ones often take about 3–4 minutes, while frozen ones may need 5–7 minutes. Test one before draining.
Can you cook frozen meat-filled ravioli without thawing it first?
Yes. Put it straight into gently simmering water and allow a few extra minutes compared with fresh ravioli; thawing first can make the pasta sticky and more likely to split.
What sauce goes well with meat-filled ravioli?
A simple tomato sauce, browned butter with sage, or a little olive oil with grated Parmesan lets the savoury filling come through. Keep the sauce light enough that it does not overwhelm the pasta.
Can you serve meat-filled ravioli in soup?
Yes: add it to simmering chicken or vegetable broth and cook until the pasta is tender and the filling is steaming hot. Add it near the end so it does not become soggy while the soup simmers.
How should you store leftover meat-filled ravioli?
Refrigerate leftovers in a covered container within two hours of cooking and eat them within three to four days. Reheat until steaming hot throughout, adding a splash of water or sauce to keep the pasta from drying out.
Can you freeze meat-filled ravioli?
Freeze uncooked ravioli in a single layer on a tray first, then transfer it to a sealed freezer bag so the pieces do not stick together. Cook from frozen; cooked ravioli can also be frozen, but its pasta may turn softer when reheated.
How can you tell when meat-filled ravioli is safely cooked?
The pasta should be tender, and the centre of the filling should be steaming hot. If you are checking with a food thermometer, the centre should reach 75 °C.
Source: USDA FoodData Central 173329 · per 100 g · carbohydrate per EU label, fibre excluded
