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Rana Butternut squash and caramelized onions ravioli
Photo: Open Food Facts contributors (CC BY-SA)

Cereals and their products

Rana Butternut squash and caramelized onions ravioli

32 oz/2 lb/0.91 kg

Okay out of 100 Medium confidence
  • Ultra-processed
  • Contains added sugars
  • Seed-oil free
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Why it scores 46

Rana Butternut squash and caramelized onions ravioli scores 46 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. Salt 1.3 g / 100 g: High in salt. 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

Butternut squash and caramelized onions ravioli

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [4][5]
  • Powdered cellulose
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
subtotal−25

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [5]
  • 2 kinds of ultra-processing markers
    Emerging Industrial additive classes found: anti-caking agent and flavoring. [5]
subtotal−19.5

Nutrition per 100 g

  • Sugars 7.8 g / 100 g
    Strong Contains some sugar. [1]
  • Saturated fat 2.9 g / 100 g
    Strong High in saturated fat. [6]
  • Salt 1.3 g / 100 g
    Strong High in salt. [7]
  • Energy 214 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Fiber 3.9 g / 100 g
    Strong A good source of fiber. [2]
subtotal−10
TOTAL 46Okay

100 − 54.5 = 45.5 → 46

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

GTIN 00877448005047 · 2026-09-21

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy214 kcal
Fat5.8 g
Saturated fat2.9 g
Trans fat0 g
Carbohydrates35 g
Sugars7.8 g
Added sugars7.8 g
Fiber3.9 g
Protein7.8 g
Salt1.3 g

Serving: 1 cup (133 g)

Ingredients

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

ORGANIC FILLING (ORGANIC BUTTERNUT SQUASH, ORGANIC BREADCRUMBS (ORGANIC WHEAT FLOUR, WATER, SALT), ORGANIC SWEET WHEY, ORGANIC UNSALTED BUTTER (ORGANIC SWEET CREAM), ORGANIC CARAMELIZED ONIONS (ORGANIC WHITE ONIONS, NATURAL FLAVOR), ORGANIC PARMESAN CHEESE (PASTEURIZED ORGANIC MILK CHEESE CULTURES, SALT, ENZYMES), ORGANIC RICOTTA CHEESE ORGANIC MILK, ORGANIC VINEGAR, SALT), ORGANIC SUGAR, CELLULOSE & ORGANIC PSYLLIUM FIBER, NATURAL FLAVORS, 2% OR LESS OF SALT, ORGANIC POTATO STARCH, ORGANIC SAGE, ORGANIC GARLIC, ORGANIC TOMATO). ORGANIC PASTA (ORGANIC DURUM WHEAT FLOUR, ORGANIC EGGS, WATER, ORGANIC TOMATO).

Allergens and diets

Contains: Milk, Wheat, Gluten, Egg

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

Always check the package: recipes change.

More from Rana

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. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  6. 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

  7. 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

  8. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org

  9. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org