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Italian pasta, mushroom filling, source of protein and carbs
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Mushroom ravioli (120 g) has 252 calories. That works out to 210 calories per 100 g. It contains 39 g of carbs, 8.6 g of protein, 6.1 g of fat and 2.8 g of fiber. Its 0.2 mg of B2 covers 17% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 120 g
252
KCAL / 120G
Carbs
39g
· 14% DV
Protein
8.6g
· 17% DV
Fat
6.1g
· 8% DV
Fiber
2.8g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 64% · Protein 14% · Fat 22%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 252 kcal | |
| Total fat | 6.1 g | 8% |
| Saturated fat | 1.56 g | 8% |
| Trans fat | 0.01 g | |
| Sodium | 384 mg | 17% |
| Total carbohydrate | 39 g | 14% |
| Fiber | 2.8 g | 10% |
| Protein | 8.6 g | 17% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 120 g | 252 kcal |
| 5 piece (extra small) | 50 g | 105 kcal |
| 1 serving (small) | 70 g | 147 kcal |
| 100 g | 100 g | 210 kcal |
| 10 piece (mini) | 100 g | 210 kcal |
| 1 cup (medium) | 140 g | 294 kcal |
| 1 serving (large) | 180 g | 378 kcal |
| 2 serving (double) | 240 g | 504 kcal |
| 1 pack (jumbo) | 250 g | 525 kcal |
Calculated from 210 calories per 100 g.
Brown butter with sage is a classic match for mushroom ravioli; a light cream or Parmesan sauce also works well. Keep the sauce restrained so it complements rather than masks the earthy mushroom filling, and toss the ravioli gently after cooking.
Cook mushroom ravioli in gently boiling salted water, following the package directions because fresh, dried, and frozen ravioli cook differently. Stir carefully so the pasta does not stick, then lift it out with a slotted spoon and serve it promptly with sauce.
To make mushroom ravioli from scratch, fill thin sheets of pasta dough with cooled mushroom filling, seal the edges firmly, and cook the parcels in salted water. Press out trapped air before sealing so the ravioli are less likely to split.
Mushroom ravioli usually contains chopped mushrooms, often combined with cheese, onion, or garlic, inside pasta dough. Recipes vary, so the filling may be mostly mushroom or richer and cheesier; check the specific product ingredients if you need to know exactly what is inside.
Serve mushroom ravioli with a crisp green salad, roasted vegetables, or a light vegetable soup. A fresh, acidic side such as lemon-dressed greens balances a rich cream sauce without competing with the mushroom filling.
The cooking time for mushroom ravioli depends on whether it is fresh, dried, or frozen, so use the package timing as your guide. Check one parcel for tender pasta and a hot center; overcooking can make the seams split and release the filling.
Yes, mushroom ravioli freezes well, especially before cooking. Freeze homemade parcels in a single layer until firm, then transfer them to a sealed freezer container; cook them straight from frozen rather than thawing, and allow extra time for them to heat through.
Mushroom ravioli often falls apart because the seams were not sealed tightly, air was trapped inside, or the water was boiling too vigorously. Press the edges firmly together and cook the parcels in a gentle boil, avoiding an overcrowded pot.
Cooked mushroom ravioli keeps for about 3–4 days in the refrigerator when stored promptly in a covered container. Refrigerate leftovers within two hours of cooking, and store creamy-sauce leftovers in a sealed container as well.
Reheat leftover mushroom ravioli gently in a skillet with a splash of water or sauce over low to medium heat. Turn the parcels carefully to avoid tearing them; for microwave reheating, cover the dish to help keep the pasta from drying out.
Vitamins
B2
0.22mg · 17% DV
Biotin
3.36µg · 11% DV
B1
0.13mg · 11% DV
B5
0.5mg · 10% DV
Minerals
Copper
0.16mg · 18% DV
Sodium
384mg · 17% DV
Phosphorus
98mg · 14% DV
Selenium
7.44µg · 14% DV
Potassium ⭐
204mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 252 calories in 1 serving (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Mushroom ravioli are Italian filled pasta parcels: thin sheets of dough are folded around a savoury mushroom filling and sealed at the edges. The filling may also include herbs or cheese, depending on the recipe, and the pasta is sold fresh, dried or frozen.
The pasta turns tender with a slight bite, while the filling brings an earthy, savoury flavour. In Italy, ravioli are often served simply with butter and herbs, tomato sauce or a creamy sauce; elsewhere, they make an easy main meal with a side of vegetables or salad. They provide plenty of carbohydrate from the pasta and some protein, so a moderate portion with vegetables makes a balanced plate. For a lighter version, choose a tomato-based sauce rather than a rich cream sauce.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.56g
MONOUNSATURATED
2.04g
POLYUNSATURATED
0.29g
Omega 6:3 ratio 6.3:1
Above the ideal 4:1 (6.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.