Leo's, Four Cheese Ravioli

Processing Score

7.7Highly Processed

02.55.08.010+

Nutrition Score

5.5/10Good

The processing score reflects 27 ingredients, including modified ingredients and emulsifiers or gums. No nutrient exceeds our high thresholds.

Nutrition Highlights

Good Protein Source

Data Updated

Oct 18, 2026

UPC

859924003013

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Nutrition Facts

Serving size113 g

Amount per serving

Calories

260

% Daily Value*

Total Fat 9g

12%

Saturated Fat 4.5g

23%

Trans Fat N/A

Cholesterol 80mg

27%

Sodium 600mg

26%

Total Carbohydrate 36g

13%

Dietary Fiber 2g

Total Sugars 0g

Protein 12g

Calcium 150mg

12%

Iron 1.4mg

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

11 listed · 1 flagged for review

DOUGH: WHOLE GRAIN BROWN RICE FLOUR, MODIFIED TAPIOCA STARCH, EGGS, XANTHAN GUM, SALT, WATER. FILLING: WHOLE MILK RICOTTA CHEESE (SWEET WHEY, WHOLE MILK, SWEET CREAM, CULTURE, VINEGAR AND SALT), ASIAGO (PART SKIM MILK, CHEESE CULTURES, SALT, AND ENZYMES), ROMANO CHEESE (PASTEURIZED COW'S MILK, CHEESE CULTURES, SALT, AND ENZYMES), PARMESAN CHEESE (PASTEURIZED PART-SKIM COW'S MILK, CHEESE CULTURES, SALT AND ENZYMES), DEHYDRATED POTATOES (100% POTATOES)SALT, SPICES.

Listed in source order (heaviest first). Select any ingredient to see its category bucket and other products that contain it.

Why Does This Score Highly Processed?

In our analysis, Leo's, Four Cheese Ravioli scores Highly Processed. That classification is shaped by ingredients commonly associated with ultra-processed foods:

Modified Starches (Modified Tapioca Starch): Chemical modification is a hallmark of UPF.
Stabilizers & Gums (Xanthan Gum): Industrial stabilizers common in UPF.

Within Pasta & Noodles, this product is more processed than about 81% of the 9,228 products we've analyzed.

Processing classification reflects ingredient and additive analysis, not a judgment of any product's safety, quality, or healthfulness.

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