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Sorrentinos
Sorrentinos are a beloved Argentine stuffed pasta, resembling large, round ravioli, traditionally filled with a savory mixture of ricotta, ham, and mozzarella. This dish showcases a rich Italian heritage adapted with a distinct Argentine flair.
đ§ Ingredienser
- 500 g All-purpose flour(For the pasta dough)
- 5 large Eggs(For the pasta dough)
- 1 tablespoon Olive oil(For the pasta dough)
- 1 teaspoon Salt(For the pasta dough)
- 300 g Whole milk ricotta cheese(Drained very well to remove excess moisture)
- 100 g Cooked ham(Finely diced)
- 100 g Mozzarella cheese(Low-moisture, shredded or finely diced)
- 50 g Parmesan cheese(Grated, for the filling (optional but recommended))
- 1/4 teaspoon Nutmeg(Freshly grated, for the filling)
- to taste Salt and black pepper(For the filling)
- 400 ml Tomato sauce(Or a creamy sauce, for serving)
- for boiling Water(Generously salted)
đšâđł Instruktioner
- 1
Prepare the pasta dough: On a clean surface or in a large bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil. Gradually whisk the eggs and oil into the flour using a fork, then use your hands to bring the dough together. Knead the dough on a lightly floured surface for about 8-10 minutes until it is smooth, elastic, and firm. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes (or up to 1 hour) to allow the gluten to relax.
â±ïž 30 minutes (kneading) + 30 minutes (resting) - 2
Prepare the filling: In a medium bowl, combine the well-drained ricotta cheese, finely diced ham, shredded mozzarella, grated Parmesan (if using), and freshly grated nutmeg. Season with salt and freshly ground black pepper to taste. Mix gently until just combined. Avoid overmixing, which can make the cheese stringy. Ensure the mixture is not too wet; if it seems moist, you can add a tablespoon of breadcrumbs.
â±ïž 10 minutes - 3
Assemble the sorrentinos: Divide the rested pasta dough into 2-3 portions. Working with one portion at a time (keep the others covered), roll it out thinly using a pasta machine or a rolling pin until it's about 1-2 mm thick. Lay the pasta sheet on a lightly floured surface. Place rounded teaspoons of the filling about 2 inches apart on one half of the pasta sheet. Fold the other half of the pasta sheet over the filling. Gently press around each mound of filling to seal the pasta, ensuring no air pockets remain. Use a round cookie cutter (about 3-4 inches in diameter) or a glass rim to cut out the sorrentinos. Press the edges firmly to seal. You can crimp the edges with a fork for extra security, though it's not traditional. Place the finished sorrentinos on a lightly floured baking sheet or tray, ensuring they don't touch.
â±ïž 30-45 minutes - 4
Cook the sorrentinos: Bring a large pot of generously salted water to a rolling boil. Carefully add the sorrentinos to the boiling water, being careful not to overcrowd the pot (cook in batches if necessary). Stir gently once to prevent them from sticking. Cook for approximately 8-10 minutes, or until they float to the surface and the pasta is al dente (tender but still firm to the bite).
â±ïž 8-10 minutes - 5
Serve: Using a slotted spoon, carefully remove the cooked sorrentinos from the water. Serve immediately with your favorite tomato sauce, a creamy sauce, or simply with butter and sage. Garnish with extra Parmesan cheese if desired.
â±ïž 5 minutes
đĄ Proffstips
- âSorrentinos are an Argentine invention, a testament to the country's strong Italian culinary influence.
- âThey are typically larger and rounder than traditional ravioli.
- âServe with a rich tomato sauce, a creamy Alfredo sauce, or even a simple butter and sage sauce.
- âEnsure the ricotta is well-drained to prevent the filling from becoming too wet and making the pasta difficult to seal.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add finely chopped cooked spinach (squeezed dry) to the ricotta filling for a 'Sorrentinos de Espinaca'.
- Create a 'Four Cheese Sorrentinos' by using a blend of mozzarella, Parmesan, provolone, and gorgonzola in the filling.
- Experiment with other fillings like pumpkin, mushroom, or even a meat ragu.