Homemade pasta is truly exquisite, and although it takes a bit more time and effort to prepare, it is well worth it. Not only can we make it to our liking, but we can also combine ingredients in the filling to create something unique and different from traditional recipes. Today’s recipe is homemade ham and mozzarella sorrentinos, served with a cherry tomato, basil, and olive oil sauce that makes them absolutely delicious. Perfect for surprising...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Place the sifted flour and salt on your work surface, forming a mound with a well in the center.
Add the eggs, olive oil, and gradually pour in the water while mixing the ingredients to form a dough.
Knead the dough until smooth, cover it with plastic wrap, and refrigerate for 30 minutes.
Finely chop the mozzarella and cooked ham, then mix them together.
Roll out the dough until it is 2 mm thick.
Cut two rectangular sheets of dough. Place one sheet over a sorrentino mold or individual molds that have been lightly dusted with flour.
Add the filling, brush the edges with beaten egg, and cover with the second sheet of dough. Press down to seal and cut out the sorrentinos.
Cook the sorrentinos in a large pot of boiling water until they float to the surface.
Cut the cherry tomatoes in half and sauté them for 2 minutes in a pan with a little olive oil.
Add the minced garlic, thyme, salt, and sugar.
Remove the sauce from the heat, blend half of it, and mix it back with the remaining tomatoes. Season with black pepper to taste.
Ensure the dough is kneaded well to achieve a smooth and elastic texture.
Refrigerating the dough helps it rest and makes it easier to roll out.
Use fresh mozzarella for the best flavor and texture in the filling.
Dust the sorrentino molds with flour to prevent the dough from sticking.
Serve the sorrentinos immediately after cooking for the best taste and texture.
Can I use a different cheese for the filling?
Yes, you can substitute mozzarella with other cheeses like ricotta or provolone, depending on your preference.
Can I freeze the sorrentinos?
Yes, you can freeze the uncooked sorrentinos on a tray and then transfer them to a freezer bag. Cook them directly from frozen when ready to eat.
How can I make the dough without eggs?
You can replace the eggs with an additional 60 mL of water and a teaspoon of olive oil to make an egg-free dough.
What can I use if I don’t have a sorrentino mold?
You can use a round cookie cutter or a glass to cut the dough and seal the edges with a fork.
How do I know when the sorrentinos are cooked?
The sorrentinos are cooked when they float to the surface of the boiling water.
