Mass of sorrentinos and different landfills

Be you very welcome once again to Paulina Cuisine, my dear virtual friends! Today I am going to show you my secrets for this infallible recipe for homemade sorrentinos.

The exquisite homemade sorrentinos that we love so much are a stuffed, large and round paste that, with this particularity, differ from the classic ravioli .

This recipe is one of those that we cannot stop preparing. I know it sounds difficult, but today I am going to leave the simplest recipe and it will be impossible for us to go wrong. Do not hesitate that this dish will come out as in the best restaurants.

About homemade sorrentinos

What is the origin of the Sorrentinos?

Its origin dates back to Italy, particularly in Sorrento . Although in Italy there is no dish with this name. The Sorrentinos were adopted by chefs from different countries. Here we in Argentina, lovers of pasta, we enjoy cooking them? ️.

How is the amount of sorrentinos per person calculated?

Argentine homemade sorrentinos recipe is prepared so that we can adapt it to the quantity and type that we want according to the family or friends that we invite us to eat.

To calculate how many sorrentinos we are going to do per person, it is necessary to take into account that with a kilo they eat seven people, calculating that on average an adult person eats 150 gr of stuffed pasta, but I recommend that you calculate 1 kilo for six people , since with this recipe everyone will want to repeat.

Then, below in the comments you thank me!

• Adult 150 gr. By portion
• For children we will calculate 80 gr. By portion

Data: A portion of 150 grams of sorrentinos are between five and six (puts), but here everything will depend on the thickness and amount of filling we use. The best thing to make homemade pasta is to forget a bit of the conventional shape or size.

Home Sorrentinos Fill

The most beautiful thing about this dish is the variety and quantity of ingredients that can be used according to each other's tastes. We can make ham and cheese sorrentinos , cooked ham, spinach, with a variety of cheese, pumpkin and if we get creative and creative we can mix ricotta, chopped nuts and capresse.

How to achieve the desired form

• One of the easiest ways to achieve the way we want to give our sorrentinos, in addition to using special molds to assemble the sorrentinos, is grabbing any round mold that we have at home, a cup or cubetera and although there are no round, they will be able to fill them without problems in a super simple way.
• Another advice for assembly is to let the dough rest, at least twenty minutes and, after filling and closing the sorrentinos, sprinkling them with a little flour and we leave them another time well covered with a reviewer so that they do not dry too much.
• We can also save them in the freezer to have ready with separators or film. In this way when we are going to cook them we send them directly from the freezer to boiling water.

How to close homemade sorrentinos so that they do not open?

They pay attention since with these tricks we will put aside the fear that during the boil our sorrentinos will open. 

• As the main rule we will try to make the filling ready before starting working with the dough, so the dough will not be dried while preparing our filling.
• We will try that our filling is as dry as possible, if we need to let the liquid evaporate it will be the best to prevent our dough from moistening more and breaks. If what we want is a wet filling then we will not wait too long before cooking the pasta.
• When we make stuffed pasta, we must stretch the dough as thin as possible without being broken, when we use thin layers we will prevent the edges of our stuffed pasta from being too thick and breaking.
• The best thing will be to have the mass of the fresh paste as much as possible, so that the layers stick better when we close them.
• Once we have our dough with the cut and filling that we want we will brush with egg white the edges before joining the two halves.
• Let's not forget that we can always help with some forks or with a kneading stick to achieve the two parties well.

How are homemade sorrentinos cooked?

• To cook the paste, boil a good amount of water with salt in our pot and when the boil is released. Place the paste. The secret is in the amount of water! 
• We are going to mix a couple of times with wooden spoon and with an eight -minute cooking is enough.
• How do we calculate the ideal time? Once the paste goes up, turn off the heat, leave a few more minutes in the water and then take out with a foam. 
• We will have to be attentive that when the pasta is cooking the water does not boil strong, so we will prevent them from breaking.

Bonus Track! I leave you here a video of how to make homemade pasta : the Bible of homemade paste, with and without a machine, stuffed and not. They will find a way to make up to 15 different types of pasta !! A success!

You are welcome! A hug.

How to make sorrentinos dough

Ingredients

• 100 gr. of flour
• 1 egg
• 1 tablespoon of olive oil
• salt

How to make the dough of homemade sorrentinos step by step

1. In a bowl we put together a flour crown, add salt, an egg and a tablespoon of olive oil per person (optional)
2. Once we have all the incorporated ingredients we pass to the table and we will knead 15 minutes.
3. After the kneading time we will cover it with a reviewer or wrap with a film and let rest for 30 minutes.
4. Stretch the fine dough, with the kneading stick or with the pasta machine, sprinkling with flour or cornstarch.