Argentinian
Sorrentinos de Jamón y Queso
These Argentine sorrentinos are large, round stuffed pasta parcels filled with ricotta, mozzarella, and jamón cocido, served with a simple salsa fileto. They are tender, generous, and very typical of Buenos Aires-style fresh pasta shops.
Ingredients
- All-purpose flour, plus extra for dusting200g
- Eggs2 large
- Olive oil1 tbsp
- Fine salt1/2 tsp
- Ricotta150g
- Mozzarella, finely diced or grated100g
- Jamón cocido, finely chopped70g
- Grated Parmesan cheese25g
- Ground nutmeg1 pinch
- Black pepperto taste
- Crushed tomatoes or passata300g
- Garlic clove, lightly crushed1
- Bay leaf1
- Dried oregano1/2 tsp
- Sugar1 pinch
- Fresh basil or parsley1 tbsp, chopped
- Coarse salt for pasta waterto taste
Method
- Mound the flour on the counter, make a well in the center, and add the eggs, olive oil, and fine salt.
- Beat the eggs with a fork, gradually drawing in the flour, then knead for 8 to 10 minutes until the dough is smooth and elastic.
- Wrap the dough and let it rest at room temperature for 30 minutes.
- Mix the ricotta, mozzarella, jamón cocido, Parmesan, nutmeg, and black pepper until evenly combined; keep chilled while rolling the pasta.
- For the sauce, warm a little olive oil in a small saucepan, add the crushed garlic, and cook gently until fragrant but not browned.
- Add the crushed tomatoes, bay leaf, oregano, sugar, and a pinch of salt, then simmer uncovered for 20 to 25 minutes until lightly thickened.
- Remove the garlic and bay leaf from the sauce and stir in the chopped basil or parsley.
- Divide the rested dough in half and roll each piece through a pasta machine, narrowing the setting gradually until thin but sturdy, about 1 mm thick.
- Lay one sheet on a floured sorrentino mold or counter and place heaped teaspoons of filling about 5 cm apart.
- Brush lightly around the filling with water, cover with the second pasta sheet, and press firmly around each mound to expel air and seal.
- Cut into round sorrentinos with the mold or a round cutter, then check that the edges are well sealed.
- Bring a large pot of salted water to a gentle boil and cook the sorrentinos for 3 to 5 minutes, until they float and the pasta is tender.
- Lift the sorrentinos out with a slotted spoon, transfer to warm plates, spoon over the salsa fileto, and finish with extra grated Parmesan if desired.
Common questions
Can I substitute the ricotta, mozzarella, or jamón cocido in sorrentinos de jamón y queso?
Yes. Ricotta can be replaced with well-drained cottage cheese or mascarpone for a richer filling. Mozzarella can be swapped for provolone or fontina. For jamón cocido, use finely chopped cooked ham, turkey ham, or mild cooked chicken.
How long does it take to make sorrentinos from start to finish?
Plan for about 1 hour 45 minutes to 2 hours. That includes 10 minutes kneading, 30 minutes resting, 20–25 minutes for the sauce, and 30–45 minutes for rolling, filling, and shaping the pasta.
What are the most common mistakes when making sorrentinos at home?
The biggest mistakes are wet filling, overstuffing, and poor sealing. Drain the ricotta, chill the filling, and press the edges firmly to remove air. Also avoid rolling the dough too thick, which makes them heavy and chewy.
How should I store uncooked or cooked sorrentinos?
Uncooked sorrentinos keep 1 day in the fridge on a floured tray, covered lightly, or up to 2 months frozen. Cooked pasta keeps 3 days refrigerated. Reheat gently with sauce; avoid boiling leftovers, which can split the pasta.
What is the best way to serve sorrentinos de jamón y queso?
Serve them hot with a simple tomato sauce, a little extra Parmesan, and fresh basil or parsley. A green salad and crusty bread work well alongside. Keep the sauce light so the stuffed pasta stays the focus.