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Kirkland Signature Spinach & Cheese Ravioli
Photo: Open Food Facts contributors (CC BY-SA)

Pastas

Kirkland Signature Spinach & Cheese Ravioli

624 g

Good out of 100 High confidence
  • Contains added sugars
  • Contains seed oils
  • Certified organic
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Why it scores 67

Kirkland Signature Spinach & Cheese Ravioli scores 67 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Processed (NOVA 3): Classified NOVA 3: processed with added salt, sugar or oil. Emerging
  3. Saturated fat 4.2 g / 100 g: High in saturated fat. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

Better ravioli and tortellini

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Spinach & Cheese Ravioli

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Canola oil
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
subtotal−22.5

Processing

  • Processed (NOVA 3)
    Emerging Classified NOVA 3: processed with added salt, sugar or oil. [8]
subtotal−8

Nutrition per 100 g

  • Sugars 4.7 g / 100 g
    Strong Contains some sugar. [1]
  • Saturated fat 4.2 g / 100 g
    Strong High in saturated fat. [9]
  • Salt 0.7 g / 100 g
    Strong High in salt. [10]
  • Energy 217 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Fiber 3.7 g / 100 g
    Strong A good source of fiber. [2]
  • Protein 10.5 g / 100 g
    Info A good source of protein. [2]
subtotal−8

Bonuses

  • Certified organic
    Info Carries a certified-organic label. [11][12]
subtotal+5
TOTAL 67Good

100 − 33.5 = 66.5 → 67

Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]

GTIN 00096619979929 · 2026-09-16

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy217 kcal
Fat11.1 g
Saturated fat4.2 g
Trans fat0.2 g
Carbohydrates29.5 g
Sugars4.7 g
Added sugars0 g
Fiber3.7 g
Protein10.5 g
Salt0.7 g

Serving: 1 serving (190 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

organic whole milk ricotta, organic milk, organic vinegar, salt, organic spinach, organic low moisture part skim mozzarella cheese, pasteurized part skim organic milk, cheese cultures, enzymes, organic parmesan cheese, pasteurized organic milk, organic breadcrumb, organic wheat flour, sea salt, organic cane sugar, yeast, grade a pasteurized organic nonfat milk, organic canola oil, sea salt, organic spices, organic roasted garlic powder, organic durum flour, organic pasteurized eggs, water

Allergens and diets

Contains: Milk, Wheat, Gluten, Egg

  • Not vegan
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Healthiest pastas in the US

More from Kirkland Signature

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  5. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  6. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  7. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  8. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  9. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  10. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  11. Regulation (EU) 2018/848 of 30 May 2018 on organic production and labelling of organic products

    European Union (Official Journal) · May 30, 2018 · Law

    eur-lex.europa.eu

  12. 7 CFR 205.102 Use of the term "organic" (National Organic Program)

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Feb 17, 2010 · Law

    “Any agricultural product that is sold, labeled, or represented as “100 percent organic,” “organic,” or “made with organic (specified ingredients or food group(s))” must be: (a) Produced in accordance with the requirements specified in § 205.101 or §§ 205.202 through 205.207”

    ecfr.gov