Sorrentinos are are round raviolis, filled with ham, mozzarella cheese and ricotta. They're not from Sorrento - they were invented in the resort town of Mar de Plata. In Argentina you can buy a special type of deep ravioli mold called a "sorrentinero" that is used to make the exact sombrero-like shape of these pastasIf you make these from scratch, you can fill them with ham, mozzarella, and ricotta, and serve them with any sauce. Or buy widely available ricotta-filled raviolis, and serve them with this creamy ham and mozzarella cheese sauce on top - a sort of "inside-out" version of this classic Argentinian dish.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Serves 4.
- 1 package frozen large round ravioli pasta, filled with ricotta cheese
- 4 tablespoons butter, divided
- 2 tablespoons flour
- 1 cup milk
- 1/2 cup cream
- 1/4 cup grated parmesan cheese
- 1 cup grated mozzarella cheese
- 5 ounces smoked deli ham, diced
- Salt and pepper to taste
- Red pepper flakes for garnish
- Bring a large pot of salted water to a boil.
- Melt 3 tablespoons butter in a saucepan, then whisk in 2 tablespoons flour. Cook, stirring, until mixture is just bubbly.
- Whisk in milk and cream, and continue to cook over medium heat until sauce just comes to a boil and thickens.
- Stir Parmesan and mozzarella cheeses into sauce and remove from heat. Stir until cheese are well melted.
- In a small skillet, melt remaining 2 tablespoons of butter. Sauté the diced ham until it browns slightly and beoomes a little crispy. Add most of the ham to the sauce, setting a couple of tablespoons of ham aside for a garnish. Keep sauce warm over very low heat while pasta cooks.
- Cook pasta according to package directions. Drain well and serve warm, topped with the ham and cheese sauce. Garnish each serving with some of the cooked ham and a sprinkle of red pepper flakes.