Ricotta Sorrentinos Recipe

Pasta is one of the most classic dishes of Italian cuisine, according to different sources they say that Sorrentinos have been created in the city of Sorrento. However, it is also said that they were created by an Argentine in a Mar del Plata restaurant called Sorrento, who sought to give the classic ravioli an original shape, round instead of square. Anyway, the Sorrentinos are another example of the fusions that were generated in the kitchen thanks to the exchange between cultures.

Are you wondering how to make ricotta sorrentines? Continue reading the following step by step, in this case the recipe is made with ricotta, ham and walnut.

Ingredients to make Ricotta Sorrentinos:

For the mass:

1. 500 grams of flour 000
2. 2 eggs
3. 150 cubic centimeters of water
4. 2 tablespoons of oil

For the filling:

1. 200 grams of ham
2. 250 grams of ricotta
3. 1 clove garlic
4. smoked paprika and pepper
5. 30 grams of nuts

How to make Ricotta Sorrentinos:

• To start preparing this dish, prepare the serpentine dough. Make a crown with the flour on a clean allowance and in the center, pour the eggs, water and oil. You can use a neutral oil or olive oil, with the latter keep in mind that it will add flavor. You can also replace part or 100% of the flour with whole wheat. Begin to integrate the liquid ingredients with the dry ones to form a uniform mass.
• Cover the bun and let it rest for about 20 minutes while you prepare the filling for your homemade sorrentinos.
• Chop the ham as small as you can, if you cut it too big it could break the dough. Mix with the ricotta, seasonings, chopped walnuts, and cooked garlic. To cook it, you can boil it in milk until soft or microwave it in a suitable container with a saucer underneath, as milk boils and can overflow.
• Check that the filling is tasty and correct it if necessary. Keep in mind that the flavor will be lost a bit when eaten with the dough, so try to make it a little stronger than what you are used to.
• Continue with the dough for this preparation, divide it into 4 portions.
• Tip: make sure you leave the parts you won’t use covered so they don’t dry out.
• Stretch them with a pasta machine to point 7; you must pass it about 2 or 3 times for each number from 1 to 7. When you notice that it is very wet, sprinkle it with semolina or flour. If you don’t have this machine, you can stretch it with a roller. To do this, we recommend that you stretch a smaller mass size to make it easier to maneuver.
• If you have a mold for sorrentinos, cover it with flour.
• Then, cover the mold with the dough, helping you with your fingers so that it reaches the bottom of the mold. If you do not have a mold, continue with the next point.
• Fill each serpentine with the preparation of ricotta, ham and walnut that you have prepared previously. If you don’t have a mold, sprinkle the allowance and add the dough. Locate the filling with the help of a spoon; you must leave 2 fingers of separation between one and the other.
• Cover the dough for the ricotta sorrentinos with dough and pass the rolling pin over the mold so that the edges are cut. If you do it without a mold, moisten the edges of the filling with clean water and cover them with dough. With the help of your fingers, apply some pressure around the filling so that it takes the shape of a serpentine. Cut them with a knife.
• As you finish the ricotta sorrentinos, place them on a counter or board with some flour while you prepare the rest. The ricotta sorrentinos recipe is almost ready
• Cook them in plenty of boiling water, without overlapping them so they don’t stick. It will take approximately 7 minutes to cook, but you can check it beforehand. The time will vary according to the thickness of the dough.
• Serve your homemade sorrentinos with your favorite sauce. We recommend accompanying them with a mixed tomato and cream sauce or with a white mushroom sauce. And of course lots of grated cheese!