Ripiena Pasta Laboratory

Ripiena is a pasta laboratory bringing authentic Italian fare to Fortitude Valley.

Located on the corner of Ann and East Streets, Ripiena (Italian for filled) specialises in fresh pasta, made on-site daily in the open kitchen by Italian-born pasta maker and owner Nicolo Campagnari.

While the focus is on take-away, the minimalist space provides a handful of tables for customers to dine-in. The industrial chic fit-out features polished concrete flooring, high ceilings, transparent chairs, sleek black tables and a custom-designed neon tortellini.

Everything on the concise menu is made in-house using quality ingredients, sourced locally when possible; from the pasta and fillings to the sauces including a classic bolognaise sauce made with a traditional recipe from the Italian Academy of Cuisine cookbook.  

While the menu changes often, customers can expect the likes of tortelloni stuffed with ricotta and parmigiano reggiano served with butter, sage and grated parmigiano, agnolotti wrapped around slow-cooked beef cheeks braised in red wine with reduced beef cheek sauce, and tortelli stuffed with Queensland pumpkin, creamy ricotta and 24-month-old parmigiano with butter and sage sauce.

Each month, an Italian dessert is also offered, either a traditional dessert from Italy or a contemporary creation inspired by the best Italian pastry chefs.  

Need to know - Ripiena is fully licenced so that customers can enjoy an Italian beer, wine, (red, white or sparking), grappa, spirits or bitters.

By Deb Lidster