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Nutrition details - Beef Ravioli with Bolognese Sauce

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...I write to congratulate the TLC team for the excellence of the food you produce and both my wife and I especially appreciate the meat. The quality, taste and other excellent factors make your meals as good, or better, than any food we have ever tasted... more

Rocky McEwin AM, Kingsford
Beef Ravioli with Bolognese Sauce

Beef Ravioli with Bolognese Sauce

A generous serve of traditional ravioli with a tasty beef and tomato sauce served with carrot batons and green beans.

Minced beef is rich in iron which essential for carrying oxygen throughout our body. Tomato based sauces are filled with the powerful anti-oxidant Lycopene which is essential for prostate health.


Beef Ravioli & Sauce (75%) Ravioli (Durum Wheat Semolina, Beef, Breadcrumbs (Wheat), Parmesan Cheese (Milk), Carrots, Onions, Celery, Salt, Beef Booster, Pepper), Sauce (Crushed Tomatoes, Water, Beef, Onions, Texturised Vegetable Protein (Soy), Cornflour, Sugar, Salt, Vegetable Booster, Garlic, Pepper, Basil, Carrots, Oregano, Celery, Beef Booster), Green Beans, Carrots, Parsley. CONTAINS WHEAT, GLUTEN, MILK, SOY. MAY CONTAIN CRUSTACEA, EGG, FISH, PEANUT, ALMOND, BRAZIL NUT, CASHEW, HAZELNUT, MACADAMIA, PECAN, PINE NUT, PISTACHIO, WALNUT. WE ADVISE CAUTION WHEN CONSUMING AS MAY CONTAIN BONES/ BONE FRAGMENTS.

Nutritional Details

Regular Size 400g Per Serve
Nutritional Details Average Quantity
per Serving
Average Quantity
per 100g
Energy: 1544kj 386kJ
(370Cal) (93Cal)
Protein: 24.4g 6.1g
Fat, Total: 6.4g 1.6g
--Saturated: 2.4g 0.6g
Carbohydrates: 60g 15g
--Sugars: 7.6g 1.9g
Dietary Fibre: 8.4g 2.1g
Folate: 52ug (26% RDI) 13ug
Sodium: 936mg 234mg
Potassium: 620mg 155mg
Phosphorus: 404mg (40% RDI) 101mg

Nutrition analysis is prepared using our FOODWORKS© software system. Dinners carrying the Heart Friendly Tick have undergone laboratory testing and results for Saturated Fat, Trans Fat, Sodium, Energy, Protein and Fibre or Vegetable content are guaranteed to comply with the criteria. Clients and Health Professionals should use all other calculations as a guide only when recommending or choosing suitable dinners.

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