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Perfect Pasta, Four Cheese Ravioli
Greenveil's read: consider avoiding.
- High
- Durum wheat flour53.8%—
- With iron27.6%—›
- Ferrous sulfate27.6%—›
- B vitamins13.1%—
- E3756.6%—
- Thiamin3.3%—›
- E1011.6%—
- Folic acid1.6%—›
- Whole milk ricotta cheese23.1%—
- Sweet whey11.5%—
- Whole milk5.8%—
- Sweet cream2.9%—
- Microbial culture1.4%—
- Vinegar0.7%—›
- Salt0.7%—›
- Water11.5%—›
- Whole egg5.8%—
- Flour blend2.9%—
- Yellow corn flour1.4%—
- Wheat flour0.7%—›
- Soya oil0.4%—›
- Turmeric0.2%—›
- Paprika0.2%—›
- Asiago cheese1.4%—
- Pasteurised cow S milk0.7%—
- Lactic ferments0.4%—
- Salt0.2%—›
- Enzyme0.2%—›
- Powdered cellulose added to prevent caking0.2%—
- Romano cheese0.7%—
- Pasteurised cow S milk0.4%—
- Lactic ferments0.2%—
- Salt<0.1%—›
- Enzyme<0.1%—›
- Powdered cellulose added to prevent caking<0.1%—
- Parmigiano reggiano0.4%—
- Pasteurized part-skim cow's milk0.2%—
- Lactic ferments<0.1%—
- Salt<0.1%—›
- Enzyme<0.1%—›
- Powdered cellulose added to prevent caking<0.1%—
- Breadcrumbs0.2%—
- Wheat flour<0.1%—›
- Sugar—›
- Canola oil—›
- Salt—›
- Yeast<0.1%—›
- Salt<0.1%—›
- Half and half<0.1%—
- Milk<0.1%—›
- Cream<0.1%—›
- Parsley<0.1%—›
- Black pepper<0.1%—›
Show original label text
Durum wheat flour (enriched with iron (ferrous sulfate) and b vitamins (niacin, thiamin, riboflavin, folic acid)), whole milk ricotta cheese (sweet whey, whole milk, sweet cream, cultures, vinegar and salt), water, whole egg, flour blend (yellow corn flour, wheat flour, soybean oil, extractives of turmeric and paprika), asiago cheese (pasteurized cow's milk, cheese cultures, salt, enzymes (powdered cellulose added to prevent caking)), romano cheese (pasteurized cow's milk, cheese cultures, salt, enzymes, powdered cellulose added to prevent caking), parmesan cheese (pasteurized part-skim cow's milk, cheese cultures, salt, enzymes, powdered cellulose added to prevent caking), bread crumbs (wheat flour, sugar, canola oil, salt, yeast) salt, half & half (milk, cream), parsley, black pepper
Food health
Nutrition profile and additives of concern
Per-ingredient concern · chemical identity, not food safety
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