Sorrentinos
Sign in to saveSorrentinos are a type of Argentine ravioli, but larger, more circular and originally wrapped without fluted edge. The dough is made with flour and eggs, and the filling of the original recipe consists of York ham and mozzarella.
Wikidata facts
- Subclass of
- pasta
- Part of
- Argentine cuisine
- Country of origin
- Argentina
- Image
- Sorrentinos de jamón y queso (de Fábrica de Pastas "Melegatti").jpg
Show 2 more facts
- inception
- 1958-00-00
- location of creation
- Mar del Plata
via Wikidata · CC0
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Encyclopedic overview
4 sectionsContents
- History
- Ingredients
- See also
- References
Sorrentinos are a type of Argentine ravioli, but larger, more circular and originally wrapped without fluted edge. The dough is made with flour and eggs, and the filling of the original recipe consists of York ham and mozzarella.
==History== left|thumb|Fresh sorrentinos without fluted edge, as per the original recipe Italian-Argentine chef Donato Di Santis says that sorrentinos are not an Italian pasta, and almost certainly have their origins in the Rio de La Plata region. It is believed that sorrentinos are a local variant of the Italian ravioli capresi, whose dough is instead elaborated with flour, water and olive oil, while the filling is made with caciotta cheese, flavoured with oregano.
Excerpted from Wikipedia’s “Sorrentinos” article, available under the CC BY-SA 4.0 licence.