Have long wanted to check out Ripiena, the pasta lab which opened early last year in the new end of Fortitude Valley, so we headed over there for a quick mid week date night after work a short while ago to try it out.
Apparently the place gets fairly packed out at the end of the week, so it was quite lucky that we were able to get a table with relative ease without making a reservation. The menu was provided quickly and there were quite a selection of fresh pastas to choose from, along with some entrees and desserts.
We started off with two glasses of rose, these were crisp and dry, just the way we like it.
Ordering a starter to share, this was the Burrata, a Stretched Mozzarella filled with stracciatella, a mixture of mozzarella cheese and cream. The bread was fresh and crusty, the cheese was rich and stringy and we enjoyed the juicy cherry tomatoes. The only thing we would have liked was the option to add extra salt to our cheese, as the flavours were quite mild.
The first of our pastas was the Spatzl, made from eggs, flour, spinach and milk with traditional Spatzlehobel, served with cream and speck. These were cooked softer than our usual al dente, the spinach was flavoursome and we loved the creaminess with salty speck. We just wish there was more.
Our second dish was the Tortelloni Verdi, a Free range egg and spinach pasta wrapped around a velvety filling of ricotta, parmigiano reggiano and nutmeg. Served with tomato sauce and grated parmigiano reggiano. Despite being a vegetarian dish, it was surprisingly filling. I thought there would have been a bit more tomato sauce, but it was just enough to provide a good balance of flavour to our dish. The parmigiano was sharp and the highlight of the dish.
Loved the experience at Ripiena, can't wait to come back to try the other dishes.
Taste: 8/10
Value: 8/10
Service: 8/10
Environment: 8/10
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