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The Sorrentinos with Cheese and Ham

The Sorrentinos are a bit like big raviolis; this popular argentinian pasta has acquired its name because of the restaurant called Sorrento, from Buenos Aires, where they decided to create a new larger breed of ravioli that would be different. In Italy nobody knows what a sorrentino is… The dough used to make sorrentinos is like any pasta dough, which can be made with, or without eggs. This recipe presented here explains the classic recipe for the pasta and the classic filling of the sorrentinos; another very popular recipe for sorrentinos would be with tomatoes, chicken, eggplant and ricotta sorrentinos which also are very good.


* 2 cups all purpose flour
* 2 tablespoons oil or melted butter
* 3 teaspoons salt
* 1 egg yolk
* 1 small cup of boiling water

The chicken and ham stuffing:
* 1 lb. boneless chicken breasts
* 1/2 lb. Ham
* 8 oz. cream cheese
* 1 vegetable soup
* 1 medium onion, chopped
* 1/2 chopped red pepper
* 1 tablespoon ketchup
* Use your favorite spices, cayenne pepper, black pepper
* It is highly recommended to have the special sorrentino mold to make these


1) We start by making the stuffing; put the ham and cheese in a food processor and process but that it is not too rough, reserve.

2) Now the chicken stuffing: cook the chicken breast in boiling water with broth and condiments; allow to cool down and chop. reserve. Sauté the onion and bell pepper in oil, when the onion becomes translucent add the chicken and fry a bit more. Add the ketchup and spices and mix well; remove from heat and set aside separately.

3) Let's make the dough for our pasta... Pour the flour in a bowl and make a hole in the middle. Add the oil, salt, and egg yolks, mix and make a hole at the center once again, then pour in the boiling water.. Mix quickly with a fork and then knead until a smooth dough ball. Proceed to knead the dough and to prevent the dough from sticking to the rolling pin sprinkle some flour on it while rolling.

4) Place the dough square on the mold, pressing down to shape the dough like sorrentinos by making the dough line the bottom of the pouches of the mole. Spoon in each ravioli the stuffing of choice, then place another layer of rolled dough on the mold and seal.

5) Using a knife cut around each ravioli and unmold on a sheet of waxed paper; repeat this operation until all ingredients are used.

6) Cook the sorrentinos in boiling water for a few minutes and drain; serve them with your favorite Tuco sauce or whatever sauce you prefer!

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