Entree: Argentina – Argentine Italian Cuisine – Sorrentinos (Large Argentine-style stuffed pasta rounds similar to oversized ravioli, filled with cheese and ham and served with a simple butter or tomato sauce)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 10 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 4 large eggs
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) fine salt, plus more for pasta water
- 2–3 tbsp (30–45 ml) water, as needed to bring the dough together
- 8 oz (225 g) ricotta cheese
- 6 oz (170 g) cooked ham, chopped
- 4 oz (115 g) shredded mozzarella
- 1/4 cup (25 g) grated Parmesan cheese, plus extra for serving
- 1/4 tsp (0.5 g) ground nutmeg
- Freshly ground black pepper, to taste
- 4 tbsp (60 g) unsalted butter
- 10 fresh sage leaves
- Optional: 1 cup (240 ml) simple tomato sauce or light cream sauce for serving

Instructions

1. Combine the flour and salt on a clean work surface; make a well and add the eggs and olive oil. Mix to form a rough dough, adding 2–3 tbsp (30–45 ml) water only if the dough is dry.
2. Knead the dough for 8–10 minutes until smooth and elastic. Wrap in plastic and rest at room temperature for 30 minutes.
3. Meanwhile, prepare the filling: in a bowl combine ricotta, chopped ham, shredded mozzarella, grated Parmesan, nutmeg, and a generous grind of black pepper. Adjust salt to taste.
4. Roll the dough thin (about 1/16 inch / 2 mm) using a pasta machine or rolling pin. Cut rounds using a 3–3.5 inch (7.5–9 cm) cutter.
5. Place about 1 tbsp (15 g) filling in the center of each round. Brush the edges lightly with water, fold or top with another round, and press to seal, removing any excess air. Crimp edges with a fork or press with fingers to ensure a tight seal.
6. Bring a large pot of salted water to a gentle boil. Cook sorrentinos in batches for 3–4 minutes or until they float and the pasta is tender. Carefully transfer to a warm serving dish.
7. For the browned butter and sage: melt butter in a skillet over medium heat and cook until it turns golden and develops a nutty aroma, about 3–4 minutes. Add sage leaves and briefly crisp them in the butter.
8. Toss cooked sorrentinos gently with the sage butter, or spoon tomato/cream sauce over them. Serve immediately with extra grated Parmesan.
9. Leftovers: refrigerate for up to 2 days or freeze uncooked sorrentinos on a tray, then transfer to a bag for up to 1 month.