Pumpkin and Cheese Sorrentinos Recipe

ByFoodsDiary Staff

Sorrentinos are a type of stuffed pasta characterized by having a rounded shape. They are very versatile, since they accept any type of filling. However, the most traditional are those filled with ricotta and cooked ham. This time, you will learn how to prepare sorrentinos stuffed with pumpkin and accompanied by a tasty mushroom and green sauce.

Although it may seem unbelievable, the sorrentinos are of Argentine origin and below we will follow the recipe step by step as it is prepared in Argentina. The contrast between the natural sweetness of the pumpkin and the other ingredients create incredible sensations on the palate. For this reason, we encourage you to discover with us how to make pumpkin and cheese sorrentinos to enjoy this dish with the family, which is very typical in Argentina on Sundays at noon.

Ingredients to make Pumpkin and Cheese Sorrentinos:

  • 4 eggs
  • 400 grams of flour
  • 30 milliliters of olive oil
  • 800 grams of pumpkin
  • 150 grams of semi-hard cheese
  • 2 purple onions
  • 1 green onion
  • 16 mushrooms
  • 100 cubic centimeters of white wine
  • 250 cubic centimeters of heavy cream
  • 1 pinch of salt
  • 1 pinch of pepper

How to make Pumpkin Cheese Sorrentinos:

  • Prepare the dough for sorrentinos. To do this, place the flour in a bowl forming a volcano with it. In the center, add the salt, the olive oil and the 4 eggs. Little by little, go mixing and incorporating all the ingredients until you get a uniform mass. Let it rest for about 30 minutes before you start stretching it.
  • Cut the pumpkin into slices and place them on a baking tray with oil. Then, bake the pumpkin at 180ºC until golden. Once cooked, make a puree, salt and pepper to taste and reserve. Separately, grate the selected cheese and mix it with the pumpkin puree and a chopped and sautéed red onion.
  • Tip: You can also cook the boiled pumpkin if you don’t want to use the oven.
  • To form the pumpkin sorrentinos, stretch the dough with the kneading machine until it is very thin. On the serpentine mold, arrange a layer of dough, fill it with the pumpkin and cheese puree, place another sheet of dough on top and seal each serpentine. So that the dough is well sealed, it is better to moisten it before hand. If you don’t have a rolling machine, use a rolling pin to roll out the dough.
  • Trick: If you don’t have serpentine molds, you can make them directly by stretching the dough on the table and cutting it with a round pasta cutter or a knife. Then, seal the edges with the tips of a fork.
  • Put a pot full of water and a little salt on the fire. When it boils, carefully add the pumpkin and cheese sorrentinos and count about 3 minutes of cooking. Remove them with a slotted spoon and set them aside while you prepare the sauce.
  • For the sauce, finely chop the green onion, julienne the remaining red onion and quarter the mushrooms. In a pan, fry the onion and add the mushrooms. Sauté both ingredients for a few minutes and pour into the white wine, let the alcohol evaporate and, finally, pour into the milk cream. Season to taste and add the sorrentinos. We have served the recipe for pumpkin and cheese sorrentinos like this, but it is true that you can accompany them with the sauce that you like the most.

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