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Raviolis Aux Fromages Ricotta Et Parmesan
Raviolis Aux Fromages Ricotta Et Parmesan by Pasta Nonna פסטה נונה provides 219 kcal per 100 g, with 1.1 g of sugars and 9.5 g of protein. That is 64% less sugar than the average product in this category. Its Nutri-Score is C. It is listed in the Cheese ravioli category.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 1 portion (100 g)
| Nutrient | Per 100 g | Per serving | % DV* | Category avg |
|---|---|---|---|---|
| Calories | 219 kcal | 219 kcal | 232 −6% | |
| Total fat | 9.5 g | 9.5 g | 12% | 7.4 +29% |
| Saturated fat | 5.3 g | 5.3 g | 27% | 3.5 +50% |
| Carbohydrates | 22 g | 22 g | 8% | 31.1 −29% |
| Total sugars | 1.1 g | 1.1 g | 3 −64% | |
| Dietary fiber | 3.4 g | 3.4 g | 12% | 1.9 +75% |
| Protein | 9.5 g | 9.5 g | 19% | 9.5 |
| Salt | 1 g | 1 g | 1 |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 201 Cheese ravioli products on Foodmetria.
Compared with other cheese ravioli
Bar shows the share of products in this category that contain less of the nutrient.
Product details
- Serving size
- 1 portion (100 g)
- Sold in
- France
- Barcode
- 7290006306302
Prices reported by shoppers
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Frequently asked questions
How many calories are in Raviolis Aux Fromages Ricotta Et Parmesan?
Raviolis Aux Fromages Ricotta Et Parmesan contains 219 kcal per 100 g and about 219 kcal per serving (1 portion (100 g)).
How much sugar is in Raviolis Aux Fromages Ricotta Et Parmesan?
Raviolis Aux Fromages Ricotta Et Parmesan has 1.1 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Raviolis Aux Fromages Ricotta Et Parmesan healthy?
It has a Nutri-Score of C (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.
Source: Open Food Facts (ODbL). Last updated March 14, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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