Mah — ASPARAGUS & PARMIGIANO REGGIANO RAVIOLI
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 3.4 MG | 4% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 140 MG | 11% | |
| Iron, Fe | 0.7 MG | 4% | |
| Sodium, Na | 402 MG | 17% |
Nutrition Highlights
- Good source of protein with 10.3g per 100g.
- High in dietary fiber (5.6g per 100g), supporting digestive health.
About ASPARAGUS & PARMIGIANO REGGIANO RAVIOLI
Giovanni Rana Asparagus and Parmigiano Reggiano Ravioli fills egg pasta with asparagus, ricotta, mascarpone, Parmigiano Reggiano, and mozzarella, with chicory root fiber adding 5.6g of fiber per 107g serving. The full nutritional profile per serving is 224 calories, 10.3g protein, 31.8g carbs, and 10.3g fat. The combination of four cheeses gives the filling a rich, layered flavor. Cook in salted boiling water for 3 to 4 minutes and serve with brown butter or a light cream sauce.
Ingredients
FILLING (ASPARAGUS, RICOTTA (WHEY, WHOLE MILK, CREAM, VINEGAR), MASCARPONE CHEESE (PASTEURIZED MILK, CREAM, CITRIC ACID), PARMIGIANO REGGIANO CHEESE (COW'S MILK, SALT, RENNET), CHICORY ROOT FIBER, WHEY, ROASTED ONIONS, MOZZARELLA CHEESE (PASTEURIZED CULTURED MILK, SALT AND ENZYMES), UNSALTED BUTTER (CREAM), BREAD CRUMBS (WHEAT FLOUR, YEAST, SALT), VEGETABLE FIBER, 2% OR LESS OF SALT, GARLIC, TOASTED ONIONS, NATURAL FLAVOR, BLACK PEPPER). PASTA (SEMOLINA, EGGS, WATER),
Dietary Information
ASPARAGUS & PARMIGIANO REGGIANO RAVIOLI is considered high-fiber, making it a suitable choice for various dietary plans.
Calorie Breakdown
At 224 calories per 100 grams, ASPARAGUS & PARMIGIANO REGGIANO RAVIOLI gets 18% of its calories from protein, 57% from carbohydrates, and 41% from fat. This is moderately high, similar to many cooked grains and dairy products.
Compare Mah — ASPARAGUS & PARMIGIANO REGGIANO RAVIOLI
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