ripiena

Ripiena is a term used in Italian cuisine to denote something that is stuffed or filled. The noun ripieno means stuffing or filling, and ripiena describes a dish or component that contains a filling. In pasta culture, the phrase pasta ripiena refers to shapes that enclose a seasoned filling between sheets of pasta dough; the filling itself is called ripieno.

Common examples of ripiena dishes include ravioli, tortellini, cappelletti, agnolotti, and tortelloni, all of which are prepared by placing a portion of ripieno between layers of dough and sealing the edges. Fillings vary widely and may combine cheese, egg, vegetables, and meat, such as ricotta and spinach, ground meat, mushrooms, or a mixture of cheese and herbs. Regional varieties reflect local ingredients and culinary traditions, with dishes like agnolotti del plin from Piedmont, and tortellini in brodo associated with Emilia-Romagna.

Ripiena is not confined to pasta. It also describes stuffed vegetables and baked goods, such as peperoni ripieni (stuffed peppers), pomodori ripieni (stuffed tomatoes), or pane ripieno (stuffed bread). In pastry and savory baking, fillings are similarly enclosed within dough or pastry to create a finished dish.

Preparation typically involves making the filling (ripieno), shaping or rolling the dough, placing a portion of filling inside, sealing the edges to enclose the filling, and cooking by boiling, baking, or frying depending on the dish. Ripiena reflects a broad Italian tradition of creating contrast between a delicate outer casing and a flavorful interior.