Spinach & Ricotta Ravioli
Spinach & Ricotta Ravioli by Nuovo Pasta has 3 tracked ingredients, with an overall safety score of 4.7 out of 5, 0.58 points above the 4.12/5 average across all scored products.
- Safety score 0.58 points above the 4.12/5 average across all scored products
- NOVA processing classification: group 4
How This Score Is Built
This 1-5 scale is an editorially-derived index, not an official government rating -- it synthesizes FDA status, EU regulatory status, US state actions, and published research. For Spinach & Ricotta Ravioli, 3 of its 3 tracked ingredients carry a scored rating so far, current as of 2026-09-07.
Data draws on Open Food Facts, FDA, and EU regulatory records -- cross-check with the FDA → directly, or read how we score it.
Where Spinach & Ricotta Ravioli sits nationally
Average ingredient safety score vs. 58,710 other scored products in PlainIngredients
4.7 Top 18% higher than 82% of 58,710 scored products
Average ingredient safety score (1 = highest risk, 5 = safest), bucketed by value
Each bar is a band; taller bars hold more scored products. The dashed line + filled bar mark this entry. Hover or tap any bar for its full count and share, and where it sits relative to this entry.
Source PlainIngredients ingredient safety index · 2026-09-07
Ingredient Safety Breakdown
Processing Level
Ultra-processed products are formulations made mostly or entirely from substances derived from foods and additives. They typically contain ingredients not commonly used in home cooking.
Full Ingredients List
ricotta cheese, mozzarella cheese, pasteurized part skim cow's milk, whey, vinegar, cheese culture, salt, enzymes, breadcrumbs, wheat flour, sugar, yeast, salt, spinach, parmesan cheese, granular cheese, parmesan flavor, pasteurized milk, cultures, salt, enzymes, water, salt, natural flavor, citric acid, sea salt, canola oil, yeast extract, cream, sweet cream, sugar, water, organic garlic powder, organic garlic powder, natural flavor, organic onion powder, eggs, sea salt, black pepper, sage powder, wheat flour, water, eggs, spinach powder, beta-carotene
Compare beyond brand
Nationwide peers by additive safety & ingredient depth
Two PlainIngredients-derived comparison paths for Spinach & Ricotta Ravioli: nearest mean mapped additive safety score and nearest mapped ingredient count among indexable products with at least 3 scored additives, excluding same-brand siblings. Scores describe regulatory and research signals on additives, not dietary advice.
Similar mean additive safety
Nearest products by average mapped safety score. This record: 4.7/5.
- Potato Bacon Breakfast Δ 0.0 pts · The Kwikery 4.7/511 additives
- Assorted fruit & vegetable flavored snacks, assorted fruit & vegetable Δ 0.0 pts 4.7/57 additives
- Assorted fruit & vegetable flavored snacks, assorted fruit & vegetable Δ 0.0 pts 4.7/57 additives
- Blended Cultured Soymilk Δ 0.0 pts · Silk 4.7/57 additives
Similar mapped ingredient depth
Nearest products by count of scored mapped additives. This record: 3.
Product Details
- Brand
- Nuovo Pasta
- Barcode
- 0008005957190
- NOVA Group
- 4 — Ultra-processed foods
- Available In
- United States
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Frequently asked questions
How does Spinach & Ricotta Ravioli's safety score compare to other products?
With an average ingredient safety score of 4.7/5, Spinach & Ricotta Ravioli sits ahead of 82% of the 58,710 PlainIngredients products carrying a scored ingredient list, 0.58 points above the 4.12/5 average across all scored products.
How should Spinach & Ricotta Ravioli's 4.7/5 score be read?
PlainIngredients scores each ingredient 1 (highest risk) to 5 (safest) from FDA and EU regulatory status, then averages the scores of every ingredient this product lists that we could map. A 4.7/5 average places Spinach & Ricotta Ravioli in the Generally Safe tier.
Every figure on PlainIngredients is rendered directly from FDA, EU, EFSA and U.S. state regulatory records, no number is typed in by an editor. See our editorial standards & corrections policy, the methodology behind these numbers, or report a data error.