Home Cook Together. Celebrate Life.

Sorrentinos

Serves 4 Entree pasta, Pasta & Rice

Sorrentinos

Sorrentinos, a creation born from the bustling kitchens of Buenos Aires, grace the table with their generous, round forms. Unlike their Italian namesake, these pasta moons are uniquely Argentine, filled with either creamy ricotta or gooey mozzarella, often alongside minced ham. A staple in local restaurants, they're a special treat crafted at home for celebratory occasions like birthdays, bringing a touch of festivity to the meal.

Bite into a Sorrentino, and you're met with a harmonious blend of creamy cheese and savory ham, encased in tender pasta. The richness is perfectly complemented by a drizzle of tomato sauce or a delicate sheen of brown butter, offering a luxurious mouthfeel that celebrates the essence of Argentine comfort food.

Ingredients

  • 400 g (14 oz)fresh pasta sheets or wonton wrappers
  • 200 g (7 oz)ricotta or mozzarella
  • 100 g (3.5 oz)ham, minced
  • 1egg
  • tomato sauce or brown butter — to serve
  • to tastesalt

Method

  1. In a medium bowl, combine 200 g (7 oz) of ricotta or mozzarella, 100 g (3.5 oz) of minced ham, 1 egg, and a pinch of salt. Mix thoroughly until the ingredients are well incorporated and form a cohesive filling. The mixture should be smooth and slightly sticky, which will help it adhere inside the pasta.
  2. Lay out the 400 g (14 oz) of fresh pasta sheets or wonton wrappers on a clean, flat surface. Use a round cutter or the rim of a glass to cut out circles approximately 8 cm (3 inches) in diameter. Place a heaping teaspoon of the filling in the center of each circle. Fold the pasta over the filling to form a half-moon and press the edges firmly to seal, ensuring no air is trapped inside.
  3. Bring a large pot of salted water to a gentle boil. Carefully drop the sorrentinos into the water, stirring gently to prevent sticking. Cook until they float to the surface and the pasta is tender, which should take about 4 to 6 minutes. The pasta should be soft but still hold its shape.
  4. While the sorrentinos are cooking, warm your chosen sauce—either tomato sauce or brown butter—in a separate pan over low heat. Once the sorrentinos are cooked, use a slotted spoon to transfer them directly into the sauce, ensuring they are coated evenly. Be gentle to avoid breaking the delicate pasta.
  5. Serve the sorrentinos immediately, placing two or three on each plate as a main dish. The pasta should be plump and the filling warm, with the sauce lightly clinging to each piece. Enjoy this comforting dish as a special treat, perfect for a celebratory meal.