Second only, perhaps, to Argentina’s passion for red meat, pasta easily makes the grade as one of the nation’s favorite foods. Menus all over the country feature a variety of pasta dishes imported from Italy. However, Argentines claim that there’s nothing in Italia quite like sorrentinos, making them a wholly Argentine invention. Unlike ravioli, which strive for more of a balance between dough and filling, sorrentinos are unabashedly plump and overstuffed. And in contrast to their square brethren, sorrentinos come large and round. Regardless of their origin, the undisputed fact is that sorrentinos are delicious.

As with other stuffed pastas, both the sorrentino dough and the filling can be imaginatively flavored to create an endless number of options. Your choice of sauce also adds another dimension to the dish. Oftentimes, Argentine restaurants offer a selection of pastas and then a separate list of sauces to choose from, allowing patrons to mix and match. My personal favourite is butternut squash stuffed sorrrentions with a blue cheese sauce. Making pasta from scratch is time-consuming, but there’s nothing quite like the silky mouth feel of fresh pasta combined with the rich flavors of homemade filling. Uncooked sorrentinos freeze beautifully, so prepare a large batch and save some in the freezer.

We use 1 egg and then 1 egg yolk per 100g of plain ‘0000’ or ’55 (not ideal but works just fine). flour. 

So for 300g of Flour – 4 eggs yolk with a splash of olive oil. Make a well in the centre of the flour, add the egg yolk and then mix, add tepid water and the olive oil as you are mixing. Add only a small amount of olive oil – too much and it will be harder to roll as the mixture will split and become less flexible. 

I think you had butter nut squash – simply cut one in half long way and then roast in the oven until soft! Take it out of the skin, mash and its ready for the fillings. 

The BLUE CHEESE SAUCE is blue cheese, cream, butter and a little olive oil all melted down in a pan.