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