Sorrentinos — Print Recipe — The Culinary Codex

Sorrentinos represent Argentina's elegant take on traditional Italian pasta, reimagined with distinctly South American flair. These large, golden-brown orbs showcase pillowy dough filled with a delicate mixture of tender turkey breast, creamy ricotta, and melted mozzarella, creating a luxurious bite that bursts with savory richness. The pasta's pillowy texture yields beautifully under the creamy tomato or walnut sauce, each spoonful delivering a harmonious blend of earthy tomatoes, nutty walnuts, and the subtle sweetness of the cheese. Traditionally served during Sunday family meals and festive gatherings, sorrentinos embody Argentina's love for hearty, comforting dishes that bring families together. The dish's golden hue and generous portions reflect the country's agricultural abundance and culinary generosity, making it both a feast for the eyes and a celebration of Argentine hospitality.

Ingredients

3 cups all-purpose flour
3 large eggs
1 tbsp olive oil
1/2 tsp salt
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 lb cooked turkey turkey breast, diced
1 egg yolk
3 cups tomato cream sauce for serving
1/2 cup grated Parmesan cheese for serving

Instructions

1 Make the pasta dough by mounding the flour on a clean surface, creating a well in the center, adding the eggs, olive oil, and salt, then mixing and kneading for 10 minutes until smooth and elastic.
2 Wrap the dough in plastic and rest for 30 minutes, then prepare the filling by mixing ricotta, mozzarella, diced turkey turkey breast, egg yolk, and salt in a bowl.
3 Roll the rested dough very thin using a pasta machine or rolling pin, then cut into large circles about 3 inches in diameter using a round cutter or glass.
4 Place a generous tablespoon of filling in the center of each circle, fold in half, and press the edges firmly to seal, making sure no air is trapped inside.
5 Boil the sorrentinos in a large pot of salted water for 4 to 5 minutes until they float to the surface and the pasta is tender but still has a slight bite.
6 Drain gently and serve immediately topped with warm tomato cream sauce and a generous shower of grated Parmesan cheese.

Did You Know?

The name 'Sorrentinos' derives from the Italian town of Sorrento, but Argentine cooks often substitute traditional Italian ingredients with locally sourced turkey instead of the typical beef or pork, reflecting Argentina's abundant poultry production and the dish's adaptation to local agricultural resources.