Sorrentinos are a very popular stuffed pasta in Argentina, similar to ravioli but larger, round, and generously filled. Interestingly, they aren’t known by this name in Italy.
They’re believed to have been popularized by an Italian immigrant from the city of Sorrento, and over time became one of the most beloved pasta dishes of Italian-Argentine cuisine.
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Argentine Stuffed Pasta
- Prep Time: 35 minutes
- Cook Time: 5 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: Argentine
Ingredients
Nutrition
- Calories: 340
Ingredients
- 300 g of cooked ham, finely chopped (about 10.5 oz)
- 200 g of mozzarella cheese, grated or in small cubes (about 7 oz)
- 100 g of parmesan cheese, grated (about 3.5 oz)
- 1 of egg
- to taste of salt and pepper
- 24 pieces of sorrentino or ravioli dough discs
- to taste of tomato sauce or cream, for serving (optional)
Instructions
- Make the filling, in a bowl, mix the chopped ham, mozzarella, and grated parmesan.
- Add the egg, stir in the egg and mix well until you get a smooth paste. Season with salt and pepper.
- Assemble the sorrentinos, place a dough disc on a floured surface and put a spoonful of filling in the center.
- Moisten the edges, wet the edges of the dough with a bit of water.
- Close, place another disc on top and press the edges to seal well, avoiding trapped air inside.
- Cut, using a round cutter or a glass, give each sorrentino its final shape, pressing the edges firmly.
- Cook, boil the sorrentinos in salted water until they float to the surface, about 4 to 5 minutes.
- Serve, drain and serve hot with your preferred sauce, tomato or cream.
Tips for getting them right
- Seal the edges of each sorrentino well so they don’t open during cooking and lose their filling.
- Avoid trapping air between the two dough discs when closing, since it can cause them to burst while boiling.
- Don’t overfill: a generous but not excessive spoonful makes sealing easier.
- Cook the sorrentinos in plenty of water so they don’t stick together.
Traditional variations
- There are versions with ricotta and ham filling, or spinach and cheese, instead of the classic ham and cheese.
- They’re also made with homemade dough instead of store-bought discs, for a more artisanal version.
How to serve
Sorrentinos are served hot, fresh out of the pot, as a main dish.
They pair very well with tomato sauce, cream sauce, or simply with butter and grated cheese.
Recommended sides
- Tomato sauce
- Cream sauce
- Grated cheese
Did you know?
Despite the name, sorrentinos as such don’t exist in Italy; it’s believed the name was popularized by an Italian immigrant from the city of Sorrento who had settled in Argentina.
They differ from ravioli in their larger size, round shape, and generous filling, features that made them a distinctive dish of Italian-Argentine cuisine.
Frequently Asked Questions
Not under this name; it's a pasta that became popular in Argentina, possibly thanks to an Italian immigrant from the city of Sorrento.
Sorrentinos are larger, round, and have a more generous filling than traditional ravioli.
They're cooked when they float to the surface of the boiling water, usually after 4 to 5 minutes.
Yes, there are very popular variations with ricotta and ham, or spinach and cheese, following the same assembly process.
