🥟 Ravioli Per Person Calculator
Calculate the perfect amount of ravioli for any meal, event, or gathering
| Meal Type | Pieces / Person | Ounces | Grams |
|---|---|---|---|
| Appetizer / Starter | 6 – 8 | 4 – 5 oz | 115 – 140g |
| Main Course | 10 – 14 | 7 – 9 oz | 200 – 255g |
| Buffet / Potluck | 8 – 10 | 5 – 7 oz | 140 – 200g |
| Side Dish | 4 – 6 | 3 – 4 oz | 85 – 115g |
| Children (Main) | 5 – 7 | 3.5 – 5 oz | 100 – 140g |
| Teenagers (Main) | 12 – 16 | 8 – 11 oz | 225 – 310g |
| Ravioli Type | Avg. Weight Each | Pieces Per Pound | Pieces Per 500g |
|---|---|---|---|
| Fresh / Homemade | ~0.7 oz (20g) | ~22 – 24 | ~25 |
| Frozen (Standard) | ~0.5 oz (14g) | ~30 – 34 | ~35 |
| Dried / Shelf-stable | ~0.35 oz (10g) | ~44 – 48 | ~50 |
| Mini / Raviolini | ~0.2 oz (6g) | ~75 – 80 | ~83 |
| Jumbo / Large | ~1.2 oz (34g) | ~13 – 14 | ~15 |
| Guests | Total Pieces | Pounds (lb) | Kilograms (kg) |
|---|---|---|---|
| 5 | 60 | 2.6 lb | 1.2 kg |
| 10 | 120 | 5.3 lb | 2.4 kg |
| 15 | 180 | 7.9 lb | 3.6 kg |
| 20 | 240 | 10.6 lb | 4.8 kg |
| 25 | 300 | 13.2 lb | 6.0 kg |
| 50 | 600 | 26.5 lb | 12.0 kg |
| 100 | 1,200 | 52.9 lb | 24.0 kg |
| Sauce Type | Per Person | Per 10 People | Best With |
|---|---|---|---|
| Marinara / Tomato | 3 – 4 oz (85–115g) | ~2 lbs (900g) | Cheese, Meat |
| Alfredo / Cream | 2.5 – 3.5 oz (70–100g) | ~1.8 lbs (800g) | Spinach, Cheese |
| Brown Butter & Sage | 1.5 – 2 oz (40–55g) | ~1.1 lbs (500g) | Pumpkin, Ricotta |
| Pesto | 1.5 – 2 oz (40–55g) | ~1.1 lbs (500g) | Cheese, Veggie |
| Bolognese / Meat | 3.5 – 4.5 oz (100–130g) | ~2.5 lbs (1.1kg) | Cheese, Plain |
When you serve dinner for adults, the normal amount of raviolis is made up of 10 to 14 pieces, around 7 to 9 ounces before adding sauce. For a starter the amount drops to around 6 to 8 pieces or 4 to 5 ounces for one person. In a buffet setup, plan for usually 8 to 10 pieces or around 5 to 7 ounces.
For fresh homemade raviolis, every piece weighs about 0.7 ounces, so a pound gives you around 22 to 24 pieces. Store bought cool raviolis weigh around 0.5 ounces each piece (so a pound holds almost 30 to 34 peices). Dried, long lasting types come in at about 0.35 ounces each, giving you 44 to 48 pieces for a pound.
How Many Ravioli to Serve Per Person
Children under 12 years usually eat only half of what an adult would want, so 5 to 7 pieces for a main dish. Teenagers on the other hand eat around 20% more than adults, so they need 12 to 16 pieces. If the guests mix adults and children, you can average around 80% of the standard adult amount for every person.
When planning for 10 dinner guests, figure on around 120 pieces, about 5.3 pounds. For up to 25 guests the math comes to 300 pieces or 13.2 pounds. A group of 50 people needs around 600 pieces weighing about 26.5 pounds, while 100 guests require around 1 200 pieces weighing 52.9 pounds.
Big ravioli pieces reach 1.2 ounces each, so for a main serving 6 to 8 of those big pieces is enough, with around 13 to 14 pieces in a pound. On the other hand, little raviolis weigh only 0.2 ounces each, meaning one main serving needs around 22 to 26 pieces. But a pound carries around 75 to 80 of them.
When cooking, fresh raviolis absorb water and grow by around 15 to 20% in weight. Dried raviolis grow much more, gaining 40 to 50% more after boiling. Cool raviolis barely grow, only 5 to 10%, because the moisture already closed the making process.
People with small appetites might need around 8 to 10 pieces. Big eaters could push that to 13 to 18 pieces depending on the size of the raviolis. In planning, the usual goal is 12 pieces for an adult for dinner, plus 15% extra for second helpings and spills.
One main serving of average cheese raviolis (around 10 to 12 pieces) carries about 320 calories, together with 14 grams of protein, 12 grams of fat and 38 grams of carbs. With meat filling, the values slide to 360 to 380 calories with 18 to 20 grams of protein per serving. Spinach and ricotta versions drop to 280 to 300 calories and around 12 grams of protein.
About sauces, plan 3 to 4 ounces of marinara per person, 2.5 to 3.5 ounces for cream based sauces and only 1.5 to 2 ounces for stronger ones, like pesto or brown butter. For 10 people with marinara, you need around 2 pounds of sauce in total.
A 20-ounce packet of fresh frozen raviolis has around 28 to 30 pieces, easily enough for 2 to 3 adults. When raviolis play a side role beside protein instead of being the main star, cut the amount to 4 to 6 pieces per person or around 3 to 4 ounces.
