Le Ravioli Bolognaise - Panzani - 1600 g (2x800 g)

Barcode: 3261052881352 (EAN / EAN-13)

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Product characteristics


→ Ingredients are listed in order of importance (quantity).

Ingredients list:
Eau, ravioli (semoule de BLÉ dur, eau, viande de bœuf, chapelure (farine de BLÉ, sel, levure), carottes, sel, oignons), viande de porc, concentré de tomate, oignons, vin blanc, carottes, viande de bœuf, sel, persil, huile d'olive vierge extra, Sucre, arômes, ail, amidon transformé de mais.

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Substances or products causing allergies or intolerances: Gluten

Traces: Eggs, Gluten

Ingredients analysis:
Palm oil free Non-vegan Non-vegetarian
→ The analysis is based solely on the ingredients listed and does not take into account processing methods.

NOVA group

4 - Ultra processed food and drink products
4 - Ultra processed food and drink products

Nutrition facts

NutriScore color nutrition grade


⚠️ Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.

⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0%

Nutrient levels for 100 g

3.4 g Fat in moderate quantity
1.3 g Saturated fat in low quantity
1.7 g Sugars in low quantity
0.9 g Salt in moderate quantity

Nutrition facts
Nutrition facts As sold
for 100 g / 100 ml
Energy (kJ) 409 kj
Energy (kcal) 97 kcal
Energy 409 kj
(97 kcal)
Fat 3.4 g
Saturated fat 1.3 g
Carbohydrates 11.3 g
Sugars 1.7 g
Proteins 4.9 g
Salt 0.9 g
Sodium 0.36 g
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %
Nutrition score - France 2
Nutri-Score B


Recycling instructions and/or packaging information:

Data sources


Product added on by kiliweb
Last edit of product page on by chevalstar.
Product page also edited by openfoodfacts-contributors, roboto-app, rviswana, yuka.WUxvRUxwd0UvZVlndE1WZ3B6ZlgxdWxFbDV1R0EzNjZKOE5MSVE9PQ.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.