Rice & pasta
Ham and Cheese Sorrentinos
River Plate-style filled pasta stuffed with ham, mozzarella and ricotta.
Ingredients
- 400 g flour (00)
- 4 eggs
- 1 tablespoon oil
- A pinch of salt
- 200 g cooked ham
- 200 g mozzarella
- 150 g ricotta
- Nutmeg to taste
Step-by-step
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- Put the flour, eggs, oil and salt in the mixing bowl. Set 2 min/closed lid/dough mode.
- Remove the dough, wrap in plastic wrap and let rest 30 min at room temperature.
- Without washing the mixing bowl, add the ham, mozzarella, ricotta and nutmeg. Chop 8 sec/speed 5 to form the filling.
- Roll out the dough very thin with a pasta machine or rolling pin.
- Place small spoonfuls of filling spaced apart, cover with another sheet of dough and cut the sorrentinos into discs. Seal the edges well.
- Boil in salted water 3 to 4 min. Serve with tomato sauce or cream.
Tips
- Seal well so they don't open while boiling.
- Dusting the counter with semolina keeps them from sticking.
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