Declared allergens
This product declares Dairy, Egg, Gluten.
Declared on pack via Open Food Facts · updated 20 Mar 2026
Ravioles Jambon Cru & Parmesan
Greenveil's read: consider avoiding. Food health critical · 2 additives of concern (worst: Potassium nitrite).
- Critical
Allergens
- Dairy
- Egg
- Gluten
Declared on pack via Open Food Facts · updated 20 Mar 2026
Why it's rated this way
2 additives on this label are on our additives-of-concern list.
Potassium nitriteHigh concernForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1 (carcinogenic to humans).
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1 (carcinogenic to humans).
- Regulatory basis
- Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
- How sure we are
- High confidence. Matched by the additive code declared on the label.
Sodium nitriteHigh concernForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Regulatory basis
- Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
- How sure we are
- High confidence. Matched by the additive code declared on the label.
Ingredients
- Egg pasta68%No flag
- Dough3.8%No flag
- Pour le produit fini3.8%No flag
- Filling32%No flag
- Viande de porc cuite16.9%No flag
- Filling8.2%No flag
- Pour le produit fini2.6%No flag
- Pork meat2.3%No flag
- Antioxidant1%No flag
- E3011%No flag
- Preservative1.8%No flag
- E2501.8%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Breadcrumbs7.7%No flag
- Fromage emmental1.9%No flag
- Filling0.7%No flag
- Pour le produit fini0.2%No flag
- Lactic ferments0.2%No flag
- Raw ham1.4%No flag
- Filling0.5%No flag
- Pour le produit fini0.2%No flag
- Pork meat0.2%No flag
- Preservative0.2%No flag
- E2490.2%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1 (carcinogenic to humans).
- E2500.2%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Wheat fiber1.4%No flag
- Flavouring0.7%No flag
Show original label text
Pâtes aux œufs (68 %) (Semoule de _blé dur_, _œufs_ (26,7% pour la pâte, 18 % pour le produit fini)), Farce (32 %) (viande de porc cuite (45,3 % pour la farce, 14,5 % pour le produit fini) (viande de porc, sel, antioxydant : E301, conservateur : E250), chapelure (farine de _blé_, eau, sel), fromage emmental (13,3 % pour la farce, 4,3 % pour le produit fini) (_lait_, sel, ferment lactique, présure), jambon cru (13,3 % pour la farce, 4,3 % pour le produit fini) (viande de porc, sel, conservateurs : E249, E250), saindoux, fibre de _blé_, arômes, sel).
Alerts
Food health
Nutrition profile and additives of concern
Contains additive of concern
- Potassium nitriteForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1 (carcinogenic to humans).
- Sodium nitriteForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
Alternatives
No lower-concern alternatives are available for this product yet.
Trust & sources
Where this product data comes from
How we assembled this record: source coverage, image cache state, review state, and the active product version.
Trust & sources
Where this product data comes from
How we assembled this record: source coverage, image cache state, review state, and the active product version.
Image cache
Greenveil proxy cache
Asset write on fetch
Ingredient content
Normalized label parsed
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