ProductsQilibriRavioli au bœuf sauce tomate

Qilibri

Ravioli au bœuf sauce tomate

Name: Ravioli au bœuf sauce tomate
Brand: Qilibri

300 g

BARCODE:0660989030612

CATEGORIES:Meats And Their Products, Meals, Pasta Dishes, Meals With Meat, Stuffed Pastas, Beef Dishes, Pasta Stuffed With Meat, Ravioli, Meat Ravioli, Microwave Meals, Beef Ravioli

LABELS:French Meat, Source Of Proteins, Cooked In France, High Proteins, Moins D 1 De Sel

PACKAGING:Plastic, Cardboard

MANUFACTURING:France

WEBSITE:https://qilibri.fr/contents/produit-lasagnes-a-la-bolognaise

COUNTRIES:France

Health

Nutrition

Nutri-Score

Average nutritional quality

Nutri-Score data warning

Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 11

Nutrient levels

Fat in moderate quantity (3.5%)

What you need to know • A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases. Recommendation: Limit the consumption of fat and saturated fat • Choose products with lower fat and saturated fat content. Source: National Health Service UK (NHS) - Fat: the facts

Saturated fat in low quantity (1%)

Sugars in low quantity (2.5%)

What you need to know • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases. Recommendation: Limit the consumption of sugar and sugary drinks • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day). • Choose products with lower sugar content and reduce the consumption of products with added sugars. Source: National Health Service UK (NHS) - Sugar: the facts

Salt in moderate quantity (0.9%)

What you need to know • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke. • Many people who have high blood pressure do not know it, as there are often no symptoms. • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake. Recommendation: Limit the consumption of salt and salted food • Reduce the quantity of salt used when cooking, and don't salt again at the table. • Limit the consumption of salty snacks and choose products with lower salt content. Source: World Health Organization (WHO) - Fact sheet - Salt reduction Source: National Health Service UK (NHS) - Salt: the facts

Nutrition label

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Beef ravioli
Energy	450 kJ (107 kcal)	590.761 kJ (141 kcal) (-24%)
Fat	3.5 g	3.819 g (-8%)
Saturated fat	1 g	1.296 g (-23%)
Carbohydrates	13.3 g	19.53 g (-32%)
Sugars	2.5 g	2.537 g (-1%)
Dietary fiber	?	?
Proteins	4.2 g	5.892 g (-29%)
Salt	0.9 g	0.905 g (-1%)
Sodium	0.36 g	0.362 g (-1%)
Fruits, vegetables and legumes	~ 11 %	?

Nutrition facts (Detailed data)

Nutrition facts	As sold for 100 g / 100 ml	As sold Per 100 g (packaging)	As sold Per 100 g (estimate)
Energy	450 kJ (107 kcal)	450 kJ (107 kcal)	?
Fat	3.5 g	3.5 g	?
Saturated fat	1 g	1 g	?
Carbohydrates	13.3 g	13.3 g	?
Sugars	2.5 g	2.5 g	?
Dietary fiber	?	?	?
Proteins	4.2 g	4.2 g	?
Salt	0.9 g	0.9 g	?
Sodium	0.36 g	0.36 g	?
Fruits, vegetables and legumes	~ 11 %	?	~ 11 %

Serving size

300 g

Ingredients

Ingredients image

Ingredients list

Ravioli précuits 43% (pâte (semoule de blé dur, eau, oeufs frais), farce (préparation de viande de boeuf 39,8% (boeuf (France) 91%, eau, fécule de pomme de terre, sel), semoule de blé dur, concentré de tomate, tomates, coulis de tomate, oignons, eau, sel, huile d'olive, sucre, ail, thym, poivre), eau, huile de colza, sel), eau, concentré de tomates 5%, tomates concassées 4% (tomates, jus de tomates, acifidiant : acide citrique), oignons 2%, carottes, huile de colza, boeuf cuit (France) 1%, sucre, sel, arômes naturels (dont céleri), ail déshydraté, basilic, amidon de manioc, origan, persil, épaississants : gomme guar et gomme xanthane, poivre, colorant : extrait naturel de paprika.

Ingredient information

Ravioli

43.0%

Dough

28.5% (estimate)

Durum Wheat Semolina Pasta

14.25% (estimate)

Water

7.13% (estimate)

Fresh Egg

7.13% (estimate)

Filling

14.25% (estimate)

Preparation De Viande De Boeuf

39.8%

Beef

91.0%

Tomato Concentrate

5.0%

Chopped Tomato

4.0%

Onion

2.0%

Cooked Beef Meat

1.0%

Added sugars

Contains added sugars (0%) Added sugars: sugar Quantity of added sugars: 0%

Allergens

CeleryEggsGluten

Traces

FishMustard

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Vegetarian

Contains non-vegetarian ingredients.

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E412 - Guar gum

Additives

E415 - Xanthan gum

Ingredients

Colour

Ingredients

Flavouring

Ingredients

Thickener

How NOVA works

The NOVA classification assigns food products into 4 groups based on their degree of processing: 1. Unprocessed or minimally processed foods 2. Processed culinary ingredients 3. Processed foods 4. Ultra-processed food and drink products

Additives

E330 - Citric acidAntioxidantSequestrant

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

Open additive page Source

E412 - Guar gumEmulsifierStabiliserThickener

Guar gum (E412) is a natural food additive derived from guar beans.

This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

Open additive page Source

E415 - Xanthan gumEmulsifierStabiliserThickener

Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

It is considered safe for consumption even at high intake amounts.

Open additive page Source

Environment

Green-Score, origins bonus, and transportation impact are shown for Worldwide .

Country Context

Green Score

Overall grade

Moderate environmental impact

About Green-Score

The Green-Score is an experimental score that summarizes the environmental impacts of food products.

Current scope

The Green-Score was initially developed for France and it is being extended to other European countries. The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country. Select a country to include the full impact of transportation in the final score.

Life cycle analysis

Average impact of the category

Ravioli filled with meat, in tomato sauce, canned • Score: 61/100

Life-cycle reference

Category: Ravioli filled with meat, in tomato sauce, canned PEF environmental score: 0.42 Climate change impact: 4.10 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Ravioli filled with meat, in tomato sauce, canned. Source: ADEME Agribalyse Database.

Overall environmental impact by stage (PEF)

The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Ravioli filled with meat, in tomato sauce, canned. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	62.2 %
Processing	5.1 %
Packaging	26.8 %
Transportation	4.0 %
Distribution	1.2 %
Consumption	0.5 %

Bonuses and maluses

Origins of ingredients

Declared origins are missing for this product. Origins malus: -4 Transportation (Worldwide): 0 Environmental policy adjustment: -4 Select a country to include the full impact of transportation.

Packaging impact

Packaging with a medium impact Malus: -11 Packaging score: -8

Green-Score for this product

Final score: 46/100

Final score breakdown

Life cycle analysis score: 61 Sum of bonuses and maluses: -15 Final score: 46/100

Carbon footprint

Equivalent to driving 2.1 km in a petrol car. 410 g CO2e per 100g of product. Reference category: Ravioli filled with meat, in tomato sauce, canned. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Ravioli filled with meat, in tomato sauce, canned. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Ravioli filled with meat, in tomato sauce, canned. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	66.8 %
Processing	5.2 %
Packaging	22.0 %
Transportation	5.4 %
Distribution	0.4 %
Consumption	0.1 %

Packaging

Packaging impact

Packaging with a medium impact Malus: -11 Packaging score: -8

Packaging components

Shape	Material	Recycling	Impact
Unknown	Plastic	Unknown	High
Unknown	Cardboard	Unknown	Low

Declared packaging

Plastic, Cardboard

Data precision

The packaging information is not sufficiently precise to compute the most accurate packaging impact. Exact shapes and materials of all packaging components help improve the Green-Score.

Transportation

Manufacturing locations

France

Origins of ingredients

Declared origins are missing for this product. Origins malus: -4 Transportation (Worldwide): 0 Environmental policy adjustment: -4 Select a country to include the full impact of transportation.

Origins breakdown

Origin	Percent of ingredients	Impact
Unknown	86 %	High
France	14 %	High

Forest footprint

Total forest footprint: 0.01 m2 per kg of food This estimate highlights ingredients that depend on soy-linked animal feed and deforestation risk.

Ingredients linked to forest pressure

Ingredient	Type	Percent in product	Forest footprint
Fresh EGG	Oeufs Importés	7.13 %	0.01

Additional information

Preparation: Au bain-marie : Plonger l'assiette sans l'ouvrir dans l'eau frémissante pensant 12 minutes environ. Au micro-ondes : Tirer sur la languette et décoler partiellement l'opercule. Réchauffer 2 minutes à 700W.
Warnings: Ne pas mettre l'assiette au four traditionnel
Conservation conditions: Conserver à température ambiante

Data Source

Product data comes from Open Food Facts. Food Benchmark also adds translations, category comparisons and explanatory calculations.

The database is licensed under ODbL 1.0, individual contents under DbCL 1.0, and product photos under CC BY-SA 3.0.

Product added on October 30, 2018 at 7:31:25 PM UTC by kiliweb .

Last edit on March 17, 2026 at 10:34:39 AM UTC by new-nutrition-bot .

Product page also edited by kiliweb, new-nutrition-bot, openfoodfacts-contributors, org-qilibri, packbot, paulinelem, teolemon, yuka.WG9jdFAvdzhpL1JTdjgxdTl6YjF5OE4xeHFPbFFIS2FHdk1XSVE9PQ.

Source List

qilibri

View on Open Food Facts