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Sorrentinos are a culinary gem in Argentina, a dish that feels familiar yet uniquely local. Often likened to Italian ravioli, these generously stuffed pasta rounds are larger, heartier, and offer a playful canvas for diverse fillings.
Sorrentinos are a beloved comfort food, commonly served at family gatherings, Sunday lunches, and festive occasions. They perfectly showcase the Argentine flair for adopting and adapting traditions, blending Italian roots with local creativity to create something distinctly their own.
What Are Sorrentinos?
Sorrentinos are a type of stuffed pasta, resembling oversized ravioli or round dumplings. Unlike traditional ravioli, which tend to feature classic Italian fillings, Sorrentinos offer a broader range of flavours and textures.
They are typically made by sandwiching a generous filling between two thin circles of fresh pasta dough, then sealing the edges to create a plump, pillowy shape.
What sets Sorrentinos apart is their versatility. While they can be stuffed with traditional Italian ingredients like ricotta and spinach, they often feature more eclectic combinations, such as ham and mozzarella, or even butternut squash and walnuts.
In Argentina, they are usually served with rich sauces, from a classic tomato and basil to decadent cream based options, elevating this humble pasta to a celebratory dish.
Ingredients and Taste
The foundation of Sorrentinos is the pasta dough, made with simple ingredients like flour, eggs, and a touch of salt. The filling, however, is where creativity comes to life.
Popular fillings include creamy ricotta blended with Parmesan and fresh herbs, savoury ham and mozzarella, or hearty combinations like mushrooms and caramelized onions. For those who enjoy a twist, sweet fillings like pumpkin and nutmeg or even blue cheese and pear offer a sophisticated alternative.
The taste of Sorrentinos is a delightful harmony of textures and flavours. The pasta itself is tender and slightly chewy, encasing a filling that bursts with creamy, savoury goodness.
When paired with a well-chosen sauce, be it a velvety béchamel, a vibrant tomato sugo, or a fragrant sage infused butter, the dish transforms into a rich, satisfying experience. Each bite offers a balance of comfort and indulgence, making it impossible not to savour every mouthful.
A Taste of History
While Sorrentinos are widely associated with Italian culinary traditions, they are an Argentine invention with Italian inspiration. They owe their existence to the waves of Italian immigrants who arrived in Argentina in the late 19th and early 20th centuries, bringing their love of pasta and hearty home cooking.
Sorrentinos are believed to have originated in Mar del Plata, a coastal city in Argentina, where Italian immigrants experimented with local ingredients to create a dish that reflected both their heritage and their new home.
The name “Sorrentinos” likely from the Italian town of Sorrento, although there’s no direct link between the dish and the region. Instead, it symbolizes the blending of cultures that defines much of Argentine cuisine.
Over time, Sorrentinos became a cherished part of the national menu, celebrated for their versatility and the creative freedom they allow cooks and chefs alike.
Sorrentinos (Argentinian Ravioli) Recipe
Serves: 4 people
Ingredients:
For the Dough:
- 300g all-purpose flour
- 3 large eggs
- 1 tbsp olive oil
- 1/2 tsp salt
For the Filling:
- 200g ricotta cheese
- 100g shredded mozzarella
- 100g finely chopped ham
- 50g grated Parmesan
- 1 egg yolk
- Salt and pepper to taste
- A pinch of nutmeg
For the Sauce:
- 500g tomato sauce
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 tsp sugar
- Fresh basil leaves
- Salt and pepper to taste
Directions
To begin, prepare the dough. In a large bowl, combine the flour and salt. Make a well in the centre and crack the eggs into it. Add olive oil. Gradually mix the flour into the eggs with a fork, then knead by hand on a floured surface for 8–10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
While the dough rests, prepare the filling. In a bowl, combine ricotta, mozzarella, ham, Parmesan, and egg yolk. Season with salt, pepper, and a pinch of nutmeg. Mix thoroughly to create a creamy, cohesive filling. Cover and refrigerate until needed to maintain firmness.
Once the dough has rested, divide it into two equal parts. Roll each portion on a floured surface into thin sheets, about 1–2mm thick. Use a pasta machine if available for even thickness. Keep one sheet covered with a clean towel to prevent drying while working with the other.
Place small mounds of filling (about 1 teaspoon each) on one sheet of dough, leaving 3–4cm of space between them. Brush water lightly around the edges of each mound to help seal the pasta. Carefully lay the second sheet of dough over the first, pressing gently around the filling to remove air pockets.
Using a round cutter (about 6–7cm in diameter), cut out the Sorrentinos. Press the edges firmly to seal, ensuring no filling escapes. Lay the prepared ravioli on a floured tray and cover with a towel while you repeat the process with the remaining dough and filling.
Prepare the sauce. Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant. Stir in the tomato sauce, sugar, salt, and pepper. Simmer for 10–15 minutes, stirring occasionally. Add fresh basil leaves in the final minutes for added aroma and flavour.
Bring a large pot of salted water to a gentle boil. Cook the Sorrentinos in batches, if necessary, for 3–4 minutes, or until they float to the surface. Use a slotted spoon to transfer them to a plate, allowing excess water to drain.
Serve the Sorrentinos warm, topped with the freshly prepared tomato sauce. Garnish with grated Parmesan and additional basil leaves for a vibrant presentation. Pair with crusty bread and a light red wine for a traditional Argentinian meal experience.
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