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Overview

Argentine Sorrentinos

Sorrentinos de Jamón y Queso, Argentine Round Ravioli

This argentine sorrentinos recipe makes the big round pasta pockets of Argentina from scratch: egg dough rolled thin, filled with ham, mozzarella, ricotta and Parmesan, sealed into circles, then boiled and served in a simple tomato sauce. They are larger and rounder than Italian ravioli, and the ham-and-cheese filling is the classic. One serving is about 308 g, with roughly 8 sorrentinos per plate.

Sorrentinos are Argentina's own stuffed pasta: big, round pockets that Italian immigrants began making in Mar del Plata, the Atlantic resort city, and named for Sorrento, the town on the Bay of Naples many of them had left behind. They are deliberately larger and rounder than Italian ravioli — a sorrentino is closer to a small dumpling — and the classic filling is ham and cheese, the two things an Argentine kitchen always has. From Mar del Plata they spread to pasta houses across the country, where they are now a Sunday standard, usually in tomato sauce or cream.

Pairs well with: A green salad, crusty bread and a glass of Argentine Malbec

Provenance

Argentina flag Argentina

Mar del Plata Classic

Latin America & Caribbean

Time Dedication

1h 25m

60m prep • 25m cook

Batch Yield

6 Servings

598 kcal per serving

1 serving ≈ 308 g

Technical Skill

Advanced

Advanced (Handmade Pasta)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Hearty Midday Main

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

Pasta & Noodles Occasions: Sunday family lunch, dinner parties, a slow weekend cooking project Cost: Medium — about $3–4 per serving at home
Tags: Pork Egg Cheese Savory
A plate of round Argentine sorrentinos filled with ham and cheese, topped with a savoury meat and tomato sauce

Mar del Plata Classic

Photo: Horacio Cambeiro, CC BY 3.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Medium — about $3–4 per serving at home (USD)

A true sorrentino is round, plump and well sealed, with the filling tasted in every bite — if the pasta is thicker than the filling, roll it thinner next time.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 1h 25m
P

Prep Stage: Dough and Filling

60 Mins • Dough and Filling

Make the pasta dough first: pile the flour on the board, make a well, add the 4 eggs, the olive oil and a pinch of the salt, and knead for 10 minutes until smooth and elastic. Wrap it tightly and rest it for 30 minutes at room temperature. Meanwhile, mix the diced ham, grated mozzarella, drained ricotta, half the Parmesan, the remaining egg, nutmeg and a pinch of salt into a firm filling that holds together when squeezed.

Maestro Tip: If the dough feels dry, wet your hands rather than adding water to the flour — a little moisture goes a long way.

  1. 1

    Make and Rest the Dough

    40 Mins Room temperature

    Knead the flour, 4 eggs, olive oil and a pinch of salt on a clean board for 10 minutes until the dough is smooth, elastic and no longer sticky. Wrap it tightly in cling film and rest for 30 minutes at room temperature so the gluten relaxes and the pasta rolls thin without springing back.

    A rested dough rolls to paper-thin in half the effort of a fresh one.

    Done when: Smooth, elastic dough that dents and slowly springs back.

  2. 2

    Roll the Pasta Thin

    10 Mins Room temperature

    Cut the dough in half and roll each piece out on a floured board (or through a pasta machine) to about 1 mm thick — thin enough to see the shadow of your hand through it. Keep the sheets covered so they do not dry out while you work.

    Roll from the centre outward and turn the sheet a quarter-turn between passes to keep it even.

    Done when: Two even sheets, about 1 mm thick, flexible, not tearing.

  3. 3

    Fill and Seal the Rounds

    15 Mins Room temperature

    Lay one sheet flat, place heaped teaspoons of filling in rows about 6 cm apart, brush the dough around each mound lightly with water, and lay the second sheet on top. Press around each mound to push the air out, then cut into rounds about 7 cm across with a cutter or a glass, and crimp the edges firmly with a fork. You should get about 48 sorrentinos.

    Air trapped inside a sorrentino expands in the boiling water and bursts it — press it out before sealing.

    Done when: Firmly sealed rounds with no air pockets and no filling at the edges.

  4. 4

    Make the Tomato Sauce

    15 Mins Medium heat, about 160°C (320°F)

    Warm the olive oil in a wide pan, soften the onion for 5 minutes until translucent, add the garlic for 1 minute, then pour in the passata and the remaining salt. Simmer gently for 10 minutes until slightly thickened, then tear in the basil.

    A wide pan lets the sauce reduce without boiling hard and turning acidic.

    Done when: Sauce thick enough to coat a spoon, onion fully soft.

  5. 5

    Boil the Sorrentinos

    6 Mins Boiling water, 100°C (212°F)

    Bring a large pot of salted water to a rolling boil and slide the sorrentinos in, a handful at a time. Stir once gently so they do not stick. Cook for 4–5 minutes — they float to the surface when nearly done, then give them 1 minute more — and lift them out with a slotted spoon. The pasta must reach a full boil; the filling is already cooked.

    Do not crowd the pot — cook in two batches if needed, or they stick together and tear.

    Done when: Sorrentinos float, look plump and glossy, and the edges stay sealed.

  6. 6

    Sauce, Serve and Finish

    4 Mins Serve hot, above 74°C (165°F)

    Tip the drained sorrentinos into the warm tomato sauce and toss very gently for 1 minute so each piece is coated. Plate 8 per person, spoon over extra sauce and shower with the remaining Parmesan.

    Toss with a spoon, not tongs — tongs puncture the rounds and the filling leaks out.

    Done when: Every sorrentino glossy with sauce, served steaming hot.

Finishing Touches & Plating

Serve the sorrentinos the moment they are sauced, with extra Parmesan at the table and crusty bread for the sauce left on the plate. Fresh pasta cools fast, so warm the plates first if you can.

Nutritional Physiology & Benefits

Nutrition

Energy

598

kcal / serving

Protein

33g

Complete AA

Carbs

60g

Complex

Fats

24g

Healthy

Per serving (6 servings · 1 serving ≈ 308 g)
Energy598 kcal
Protein33 g
Carbohydrates60 g
Fat24 g
Fibre2.9 g
Sugar4.6 g
Sodium1071 mg
Per 100g
Energy194 kcal
Protein10.7 g
Carbohydrates19.5 g
Fat7.9 g
Fibre1 g
Sugar1.5 g
Sodium348 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Calcium and phosphorus (mozzarella, ricotta, Parmesan), vitamin B12 (egg, ham, cheese) and lycopene (tomato passata).

Serious Protein in Every Plate

About 33 g of protein per serving from ham, three cheeses and egg — this is a main course that actually fills you up.

Real Ingredients, No Jarred Sauce

The sauce is just tomato, onion, garlic and basil, and the filling is ham and cheese you can name — nothing processed beyond the pasta itself.

Made to Be Shared

Rolling and filling sorrentinos is slow, hands-on work that suits a weekend kitchen with two people — the cooking is half the point.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Vegetables

A Bitter Green Salad

Rocket or mixed leaves with a sharp vinaigrette cut through the rich cheese filling and cleanse the palate between bites.

Sides

Crusty Bread

Good bread is for the tomato sauce left on the plate — and Argentine meals rarely serve pasta without it.

Drinks

Argentine Malbec

A soft, fruity Malbec stands up to the ham and tomato without fighting the cheese, and it is the wine this dish grew up with.

More Pairings

Fresh Fruit to Finish

Sliced peaches or a simple fruit salad after such a rich pasta keeps dessert light instead of adding another heavy course.

Complete menu

Start with a tomato bruschetta, serve the sorrentinos as the main course with a green salad and crusty bread, and finish with fresh fruit.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Do Not Use Wet Mozzarella

The ball of mozzarella sold in brine leaks water into the filling, which bursts the sorrentinos in the boiling water. Use low-moisture block mozzarella. This is general guidance, not medical advice.

Do Not Overcook the Pasta

Sorrentinos go from tender to flabby in about a minute past done, and soft pasta tears when tossed in sauce. Lift them the moment they have floated for a minute. This is general guidance, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA rich, filling handmade pasta — one plate is a full dinner, especially with salad and bread.
  • ChildrenChildren love the round shape and the melted cheese; cut theirs in half and check the temperature first, as the filling stays hot inside.
  • ElderlySoft and easy to chew once cut, but rich and salty — a smaller portion with extra salad suits most older appetites.
  • Pregnant womenFine in a normal portion, but the ham and cheeses are salty and the filling is rich; one plate, not two.
  • Breastfeeding womenA good energy meal with plenty of protein, but high in sodium, so keep portions sensible.
  • AthletesAbout 33 g of protein per serving makes this a solid post-training dinner, with pasta for glycogen and cheese for protein.
  • Weight gainRoughly 600 kcal per plate with a big protein hit — a useful weight-gain dinner, especially with bread.
  • Weight lossCalorie-dense and rich; a half portion with a large salad is the way to enjoy it while watching calories.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesThe pasta is the main carbohydrate — about 60 g per serving — so keep to one plate and take more salad instead of bread. Ask your clinician about a suitable portion.
  • High blood pressureHam, Parmesan and mozzarella make this a high-sodium dish (over 1,000 mg per serving); eat it occasionally and skip extra salt elsewhere that day. Ask your clinician about a suitable portion.
  • Kidney diseaseHigh in sodium and phosphorus from ham and cheese, and rich in protein; not an everyday dish for kidney diets. Ask your clinician about a suitable portion.
  • GoutHam is moderate in purines and the cheese is rich; one occasional portion is usually manageable, but check with your clinician if gout is active.
  • Stomach issuesFresh pasta and tomato sauce can trouble a sensitive stomach; the tomato is the likelier trigger, so a plain butter dressing is gentler. Ask your clinician if you are unsure.
  • Cardiovascular diseaseSaturated fat from cheese and ham is significant; enjoy occasionally and balance the plate with salad. Ask your clinician about a suitable portion.
  • Fatty liverRich in saturated fat and refined carbohydrate — an occasional treat rather than a regular dinner. Ask your clinician about a suitable portion.
  • Food allergiesContains gluten (wheat pasta), egg, milk (cheeses) and pork (ham) — the four main allergens are all in this dish, so check every guest before serving.
  • Special therapeutic dietsNot suitable for low-sodium or low-saturated-fat therapeutic diets as written; a clinician can advise on lighter fillings, such as ricotta and spinach. Ask your clinician before adapting it.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool cooked sorrentinos quickly, store in an airtight container with a little olive oil so they do not stick; store sauce separately.
In the fridge
Uncooked sorrentinos 1 day, dusted with flour and covered; cooked sorrentinos 1–2 days; sauce 3 days.
In the freezer
Uncooked sorrentinos 3 months, frozen on a tray then bagged; do not freeze cooked sorrentinos in sauce.
How to reheat
Reheat gently in simmering water for 1 minute, then toss in warm sauce; reheat to 74°C (165°F). Do not microwave — the filling turns rubbery.
Freezing recommended
Yes — freeze the sorrentinos uncooked, in a single layer, and cook them straight from frozen for 6–7 minutes.
Signs it has spoiled
Sour smell from the cheese filling, slimy pasta, or a grey colour on the filling.

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