Ripiena

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  4.8 – 378 reviews   • Italian restaurant

Ripiena 4006

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✔️ Dine-in ✔️ Takeaway ✔️ Delivery

Hours

MondayClosed
TuesdayClosed
Wednesday12–2:30 pm, 5–10 pm
Thursday12–2:30 pm, 5–10 pm
Friday12–2:30 pm, 5–10 pm
Saturday12–2:30 pm, 5–10 pm
Sunday12–2:30 pm, 5–8:40 pm

Address and Contact Information

Address: 1/826 Ann St, Fortitude Valley QLD 4006

Phone: (07) 3705 3729

Website: http://ripiena.com.au/

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Menu

Aperitivo
Mozzarella Di Bufala
A soft mozzarella cheese made using 100% fresh buffalo milk, imported from Campania, Italy. We serve our mozzarella as it’s supposed to be served – a ball of mozzarella on a plate. We will never put balsamic on a mozzarella as this is a cardinal sin, but olive oil and salt and pepper are available.		$10.00
Burrata
A kind of mozzarella, made using stretched cow-milk mozzarella filled with stracciatella – shredded mozzarella and cream.		$15.00
Truffled Burrata$15.00
Mixed Olives
Grown, picked, and marinated in Sicily, Italy.		$7.00
Prosciutto Crudo Di Parma
The king of the prosciutto. Strict agricultural regulation ensure this prosciutto’s origin, breeding, life, and it’s processing and aging. Sliced fresh to order to ensure we respect its quality.		$10.00
Mortadella Di Bologna IGT
A processed meat traditionally from bologna, made by emulsifying pork and pork fat. There’s no nice way of describing it, but the taste speaks for itself.		$10.00
Mixed Board
A mixture of cold-cuts from Italy and from local artisanal producers, served with bread.		$25.00
Pasta Corta
1. Maccheroncini Alla Gricia
Pecorino Romano, black pepper, and guanciale (cured pork cheek).		$23.00
2. Ragu Alla Genovese
La genovese is probably the most iconic of all neapolitan pasta sauces, and yet it is little known outside Italy or, for that matter, little seen outside naples itself. Slow cooked veal with onion.		$23.00
3. Paccheri Ai Tre Pomodori
This dish take inspiration from the Michelin star chef Chicco Cerea and its famous Paccheri alla Vittorio. Pomodoro San Marzano IGT, fresh piccadilly tomatoes and the lucariello yellow tomato, the most simple yet complex tomatoes sauce you ever had.		$23.00
Pasta Lunga
5. Tagliatelle Alla Bolognese
The real bolognese. Our Ragu alla Bolognese is made following the traditional recipe registered at the Chamber of Commerce of Bolona, Italy.		$20.00
6. Tagliatelle in Bianco
A creamy sauce made using just butter and Parmigiano Reggiano.		$19.00
7. Bigoli Co L’Arna
Classic dish from Veneto, tick spaghetto with a slow cooked duck sauce.		$25.00
8. Cacio Pepe
Quintessentially Roman. Pecorino Romano DOP and black pepper. Our cacio e pepe is made using house made tonnarello.		$19.00
9. Carbonara
The real Italian carbonara. Egg yolk, black pepper, guanciale and Pecorino Roman.		$25.00
Pasta Ripiena
10. Pasta Ripiena Tortellini Di Bologna
They’ll never leave the menu. Authentic, traditional tortellini di Bologna. A tiny hand-folded pasta filled with marinated pork loin, prosciutto crudo di parma DOP, and mortadella di Bologna IGP. We serve these like from our childhood, cooked in a cream and parmigiano sauce.		$24.00
11. Pansoti
Traditionally from Liguria. Tortelli filled with prebugion (wild herbs) and ricotta. Served with walnut pesto.		$24.00
Cappellacci Al Porcini
A large filled pasta, folded by hand and filled with a mixture of local fresh mushrooms, porcini mushrooms, and truffle. Cooked and served in butter and topped with parmigiano.		$25.00
12. Pasta Ripiena Tortellini Di Valeggio
Also known as nodini d’amore, this tortellino comes from Valeggio sul Mincio in Veneto. Filled with beef, veal, pork, chicken liver and grana padano. Served with butter and grated grana padano.		$24.00
Dolce
Torta Tipo Di Barozzi
A rich flourless chocolate cake. Made using rich dark chocolate, almond flour, coffee, and a dash of rum. It’s just a cake, and we serve it just a cake.		$8.00
Tiramisu
The most traditional tiramisu you will find, as it originates from Veneto, my home. Tiramisu is serious business for us, and the components of our tiramisu are made from scratch, in-house. We assemble the dessert to order to ensure freshness.		$15.00
Short Lunch
1. Spatzl
From the far North Sudtirol, this tear drop shaped spinach pasta is cooked in a creamy butter and grana padano sauce.		$16.00
2. Casarecce Alla Norma
From Sicily. Norma is made using our San Marzano tomato sauce, fried eggplant and basil.		$15.00
3. Fettuccine Alla Bolognese
The real bolognese. Our ragu’ alla Bolognese is made following the traditional recipe registered at the Chamber of Commerce of Bologna, Italy.		$17.00
4. Fettuccine in Bianco
A creamy sauce made using just butter and Parmigiano Reggiano.		$14.00
5. Spaghetti Al Pomodoro
A rich tomato sauce made using only San Marzano IGT tomatoes from campania.		$15.00
6. Spaghetti Al Pesto
The classic pesto alla genovese, a rich sauce made from basil, grana padano, pecorino romano, and pine nuts.		$18.00
7. Puttanesca
Taggiasche olives, melted anchovies, and capers cooked in a rich tomato sauce.		$15.00
8. Tonnarelli Carbonara
An actual carbonara. No cream, no mushrooms, no chicken, no ham, no parsley. Egg yolks, pecorino, and guanciale.		$20.00
9. Tonnarelli Cacio Pepe
Quintessentially Roman, pecorino Romano DOP and black pepper.		$17.00
10. Bucatini All’Amatriciana
Pecorino Romano and guanciale cooked in a rich tomato sauce.		$19.00
11. Gricia
Cacio pepe but with fried guanciale, served with maccheroncini.		$18.00
Lunch Aperitivo
Mozzarella Di Bufala
A soft mozzarella cheese made using 100% fresh buffalo milk, imported from Campania, Italy. We serve our mozzarella as it’s supposed to be served – a ball of mozzarella on a plate. We will never put balsamic on a mozzarella as this is a cardinal sin, but olive oil and salt and pepper are available.		$10.00
Burrata
A kind of mozzarella, made using stretched cow-milk mozzarella filled with stracciatella – shredded mozzarella and cream.		$15.00
Truffled Burrata$15.00
Mixed Olives
Grown, picked, and marinated in Sicily, Italy.		$7.00
Prosciutto Crudo Di Parma
The king of the prosciutto. Strict agricultural regulation ensure this prosciutto’s origin, breeding, life, and it’s processing and aging. Sliced fresh to order to ensure we respect its quality.		$10.00
Mortadella Di Bologna IGT
A processed meat traditionally from bologna, made by emulsifying pork and pork fat. There’s no nice way of describing it, but the taste speaks for itself.		$10.00
Mixed Board
A mixture of cold-cuts from Italy and from local artisanal producers, served with bread.		$25.00
Pasta Fresca
Tonnarelli
Like a spaghetti, only square-shaped. An extruded dough made using eggs and a combination of flours.		$2.50
Spaghetti
Like a tonnarello, only round. An extruded dough made using eggs and a combination of flours.		$2.50
Bucatini
A large, round pasta with a hole through the middle like a straw. Made using eggs and a combination of flours.		$2.50
Fettucini
A long, flat extruded pasta made using eggs and a combination of flours. Perfect with cervo or Bolognese ragu.		$2.50
Tagliatelle
A long, flat pasta sheeted and cut by hand. Made using 00 flour and eggs. Perfect with cervo of Bolognese ragu.		$3.00
Trenette
A long, flat pasta sheeted and cut by hand. Made using 00 flour and eggs, thinner than a tagliatelle.		$3.00
Maccheroncini
A short, tube-like, extruded pasta. Made using a eggs and a combination of flours.		$3.00
Casarecce
A short extruded pasta with a twist through it like an ‘s’. Made using water and a combination of flours.		$3.00
Lasagna Alla Bolognese
Classic lasagna with ragu alla Bolognese and béchamel. Order 24 hours ahead.		$30.00
Lasagna Vegetariana
Ricotta, spinach and bechamel. Order 24 hours ahead.		$25.00
Pasta Fresca Ripiena
Pasta Fresca Ripiena Tortellini Di Bologna
Ultra-thin sheets of 00 flour and egg dough filled with prosciutto di parma DOP, mortadella di bologna IGT, Parmigiano Reggiano, and braised pork loin.		$12.00
Pasta Fresca Ripiena Tortellini Valeggio
Hand-sheeted pasta wrapped around freshly roasted pumpkin and sweet amaretti biscuits.		$12.00
Ravioli Al Porcini
Ravioli filled with porcini mushroom, fresh local mushrooms, and truffle cream.		$7.00
Pesto E Salsa
Pesto Genovese
Pesto alla genovese made using fresh basil, garlic, olive-oil, Pecorino Romano and Parmigiano Reggiano.		$8.50
Cacio Pepe
A classic of Roman cuisine, we’ve created some slight changes in house (our secret) to permit this favourite to be jarred. A creamy sauce made using Pecorino Romano DOP.		$11.40
Carbonara
Another Roman classic, and another secret recipe. A sauce made using Pecorino Romano and egg yolks. Each jar comes accompanied by a portion of vacuum packed guanciale.		$11.90
Sughi
Bolognese
The real bolognese. Our slow-cooked ragu’ alla Bolognese is made following the traditional recipe registered at the Chamber of Commerce of Bologna, Italy.		$11.50
Pomodoro
A rich tomato sauce made using only San Marzano IGT tomatoes from Campania.		$8.31
Norma
From Sicily. Norma is made using our San Marzano tomato sauce, fried eggplant, and basil.		$8.90
Puttanesca
A classic of Italian cuisine. Anchovies are melted in olive oil before adding San Marzano tomatoes, Taggiasche olives, and salted capers.		$9.50
Amatriciana
A classic Roman sauce made using guanciale and tomato sauce.		$9.50
Duck Ragu
Traditionally from Veneto in Northern Italy, our duck is slow cooked until it falls apart.		$17.00
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Reviews

Georgia Landesmann
Absolutely love this place! We have been here 3 times, sat at the bar twice and that’s definitely the place to be. The main man behind the bar is incredible, will inform you of anything you need to know about dishes or recommend something to you. Wine is affordable and we never leave without the plates being completely empty. Amazing food. All hand made and the pasta is hand rolled, I wouldn’t go anywhere else for authentic Italian!
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darshizone
Service is friendly and ambience is on point.
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Graham Hill
An independently owned and characterful venue. The best meal we had in our visit to Brisbane and maybe for a long time. Absolutely perfect pasta. We’re just sorry we can’t return to try every single dish on the menu. Thanks for making our last meal in Brisbane a memorable one – Arturo Brachetti
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SAIKHAM LU
True Italian hospitality, we went for dinner, Tajarin al Tarlufo was out of this World and while seated at the bar I just casually asked how do they serve Campari in Italy and the friendly barman just gave me a Campari Soda with Olive, on the House! I think I will just stick here, no need to visit Milan.Packed on Wednesday night, more tables please
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Sam K
Excellent authentic Italian food but it was noticed that the restaurant was using cage eggs to make their homemade pasta. Unacceptable in any establishment especially one which is premium and charging premium prices. Ethics matter as well as profit. Time for a change. Hope next time I visit free range eggs are in use. It is for this reason alone a 5 star rating can’t be given at this time.
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Chris Lee
What an extraordinary experience. Authentic Italian homemade pasta dishes made to absolute perfection. Beautiful well crafted flavours. Food is epic. Service was superb. Kind, genuine and attentive. One of our new go to’s for sure. This place was given to us via recommendation and didn’t disappoint. Really, really good. 10/10
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Chloe Meares
Tortellini in brodo tastes just like Nonna’s – it made me cry! Very authentic food, friendly service, and both drinks and food very quick. Thank you for bringing home to me !
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Dana Ward
Ordered the carbonara with macaroni came like this very salty and didn’t taste like carbonara it’s tasted like contimental Mac and cheese you get in the packets bacon wasn’t even bacon god knows what it is , I asked for spaghetti bolognese with spaghetti and did get that there was no sauce very dry and definitely will. I be eating here again it looks like loaded fries not worth $80 go somewhere els!!!! Presentation -100
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Manfred Almeida
In house, made with love pasta, beautifully cooked to al dente with perfect seasoning delivering the balance of taste, texture and exquisite flavour. Quality ingredients handled with care. Small restaurant with approx 20 covers so book, queue or beg to get a table.
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fergus woolveridge
We had one night in town and no plans and stumbled across Ripiena on our way to another venue, we saw a line out the front, and a whole load of pasta being made in the window. The smells coming out of the front door were enough to convince us this was the spot we should have dinner. They squeezed us in at the bar where the owner (i forgotten his name so sorry!) asked us what sort of wine we liked and joined us in sampling a few very tasty reds. We ordered three pasta dishes, a parpadelle, a tortalini and a spaghetti, and a tiramisu for desert, all were absolutely exceptional! So delicious, the pasta was perfect. We were sampled more reds which paired so well with our dishes and we had really nice chats with the owner who gave us the perfect balance of attentive service whilst also allowing me and my partner to enjoy our meal and chat to each other.
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