Why is Ravioli Risotto spinach tomato sauce classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

The dish is made from a blend of refined semolina, processed dairy (ricotta, mozzarella, mascarpone, grated cheese), added water, egg liquid and a tomato‑based sauce, all of which are industrially formulated, fulfilling the criteria for NOVA 4 ultra‑processed foods. The only listed additive is citric acid (E330), used as an acidity regulator.

How does the sugar and salt content in this ravioli affect a diabetic or hypertensive diet?

With 4 g of sugar per 100 g, the product is low‑sugar and therefore acceptable for most diabetic meal plans, while the salt level of 0.79 g per 100 g is moderate and well below the average frozen pasta’s 2.96 g, making it a reasonable choice for people managing high blood pressure when consumed in appropriate portions.

Is the durum wheat semolina in this product a problem for individuals with gluten intolerance or celiac disease?

Yes. The semolina derived from durum wheat provides gluten, so the ravioli is not safe for anyone requiring a gluten‑free diet, including those with celiac disease or non‑celiac gluten sensitivity.

Picard • 300g e

Ravioli risotto épinards sauce à la tomate

Cereals And Potatoes

Product Insights

Ravioli Risotto with spinach and tomato sauce is a frozen, ready‑to‑heat pasta dish belonging to the cereals group (cereals and potatoes). It carries a Nutri‑Score of C and is classified as NOVA 4, indicating an ultra‑processed product that includes dairy, eggs and wheat gluten, as well as the additive citric acid (E330). While it offers moderate protein (5.4 g per 100 g) and low sugar (4 g per 100 g), its salt content (0.79 g per 100 g) and saturated fat (1.9 g per 100 g) suggest it should be consumed in moderation, especially by sodium‑sensitive individuals.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

moderate

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal123 kcal

Fat4 g

Saturated Fat1.9 g

Carbohydrates16 g

Sugars4 g

Comparative Analysis

Compared with the average frozen pasta meal, this ravioli provides less than half the sugar (4 g vs 9 g) and roughly one‑third the salt (0.79 g vs 2.96 g) per 100 g, but its protein (5.4 g) is lower than the category average of 9.8 g.

Ingredients

Pulpe de tomate 39,8%, semoule de BLÉ dur (GLUTEN). ricotta 11,9% [lactosérum (LAIT), LAIT, crème (LAIT), sel, correcteur d'acidité : acide citrique], eau, OEUF entier issu de poules élevées en plein air (liquide, pasteurisé), oignon grillé, mozzarella 3,3% (LAIT, sel, ferments lactiques, coagulant, correcteur d'acidité acide citrique), épinard 3%, oignon, mascarpone [crème (LAIT), correcteur d'acidité: acide citrique]. fromage râpé (contient : LAIT), concentré de tomate 1,4%, huile de tournesol, amidon de maïs, basilic 0,8%, sel, amidon de riz, ail, muscade.

84%

35%

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