| Prep: 120 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 487 | 28g | 10g | 37g |
| sugars | fibre | protein | salt |
| 6g | 3g | 20g | 0.7g |
Why I Love Argentine Ricotta and Walnut Sorrentinos
Despite my strong roots in Creole and French cuisine, I find myself deeply intrigued and inspired by global culinary journeys. The Argentine dish, Ricotta and Walnut Sorrentinos, is one such international treasure that captivated my food-infused soul. This delightfully indulgent recipe represents the magic of Argentine gastronomy, with the earthy bounties of ricotta cheese and walnuts enveloped in homemade pasta dough, all simmered in velvety marinara sauce. It’s a stunning testament to how simple ingredients often create the most astounding flavors.
A Nod to Argentina
My traditional wheelhouse of beignets and éclairs takes a step aside with this Argentine recipe that captures the love of a country known for its carnivorous delights. Influenced by global gastronomic titan Francis Mallmann, the Ricotta and Walnut Sorrentinos brings forth a fusion of tastes akin to the heart of the Argentine countryside.
A Symphony of Simple Ingredients
The wonderful thing about this recipe is that it doesn’t call for anything extravagant, but the magic lies in what you do with them. All-purpose flour and eggs come together to form the silken pasta dough, and the stuffing is an inviting blend of ricotta and parmesan cheese, finely chopped walnuts, and fragrant seasonings of garlic and parsley. A good homemade marinara sauce and a hearty drizzle of olive oil envelope the Sorrentinos beautifully, creating a dish that is as humble as it is divine.
If there’s anything this cooking passion has taught me it’s that, much like in life, in the kitchen too, a harmonious blend of simple elements often creates something truly exquisite. That’s precisely the philosophy embodied by the Ricotta and Walnut Sorrentinos.
Whether you’re entertaining guests or just looking to try something deliciously different for dinner, this dish is sure to impress. In terms of pairing, it serves extremely well with a green salad or a glass of Malbec, Argentina’s star wine, perfectly encapsulating the spirit of an Argentine home-cooked meal.
What You’ll Need
- 1 and 1/2 cups of all-purpose flour
- 2 large eggs for the pasta dough
- A pinch of salt
- 1 cup of ricotta cheese
- 1 cup of parmesan cheese, grated
- 1 cup of walnuts, finely chopped
- 1 clove of garlic, minced
- 1 tablespoon of fresh parsley, finely chopped
- 1 egg for the filling
- Salt and pepper to taste
- 4 cups of homemade marinara sauce
- 1/2 cup of olive oil
Method
Step One
Start by combining the all-purpose flour, 2 large eggs and a pinch of salt in a mixing bowl. Knead the mixture until it forms a smooth dough. If the dough is too dry, add a little water. If it’s too sticky, add more flour. Let the dough rest for about 30 minutes.
Step Two
While the pasta dough is resting, prepare the filling. Combine ricotta cheese, grated parmesan cheese, finely chopped walnuts, minced garlic, finely chopped fresh parsley and one egg in a separate bowl. Stir the ingredients until they’re well combined. Season the filling with salt and pepper to taste.
Step Three
Roll out the rested pasta dough on a floured surface, making it as thin as possible. Cut out circles using a cookie cutter or a glass. Put a teaspoon of the filling in the centre of each circle, then fold the dough over to form a half-moon shape. Press the edges together to seal the filling inside, using a little water if necessary.
Step Four
Cook the sorrentinos in a large pot of boiling salted water until they float to the top, which means they’re done.
Step Five
While the sorrentinos are cooking, heat the marinara sauce in a saucepan. Add some olive oil to the sauce to give it a smooth texture. Once the sauce is warm, drain the sorrentinos and toss them in the sauce.
Step Six
Serve the Ricotta and Walnut Sorrentinos hot, with extra grated parmesan cheese on top if desired. Enjoy your delicious homemade pasta!
