Sorrentinos with ricotta and arugula

Sorrentinos are a type of round-shaped stuffed pasta that bears the same name as the Italian municipality of the Italian City of Naples, to which its origin is usually linked; although there is also the story that places his birth in the kitchen of an Argentine restaurant, in the ’30s.

Unlike ravioli, sorrentinos are a bit larger and rounder; They can be accompanied with any sauce, like all pastas, and the fillings can also be varied according to the tastes of each person who prepares them.

In this note you will learn the recipe to make them in your own home, to add the special flavor of craftsmanship, made with ingredients you know (much better if you get them from your own garden!) and a lot of love.


For two dozen sorrentinos

  • 400 grams of flour 0000
  • 2 eggs
  • Salt and pepper to taste
  • 125 ml of water
  • 1 tablespoon of oil
  • fresh arugula
  • Ricotta (c/n)


1. Prepare the dough by mixing the flour with the beaten eggs, the oil, the salt and the pepper. For that, make a hole in the center of the flour, place the eggs and join all the ingredients from the outside to the inside with your hands. Then add the water little by little until you get a soft dough that does not stick. Knead well.

2. Take the dough to the refrigerator for about half an hour.

3. Meanwhile, wash the arugula well, chop it and process it together with the ricotta until smooth. Drain it if necessary, since the filling must be as dry as possible so as not to moisten the dough excessively. Season with salt, pepper, and other spices you like, such as curry.

4. Remove the dough from the refrigerator and stretch it out on a board with the help of a rolling pin. Sprinkle flour on the table to prevent it from sticking.

5. Once you have achieved a dough between 1 and 2 millimeters thick, fold it in half and with a circular cutter (you can also use a glass, for example) calculate how many sorrentinos you will be able to assemble, marking carefully and without cutting from the everything, the stretched dough.

6. Undo the fold and, using a spoon, spoon the filling into the center of each circle you marked. Now fold the dough again and, this time yes, cut it where you have marked, with the mold or cutter that you have used.

7. With your fingers, stick together both layers of dough or use the tines of a fork to make a small ridge that will keep the filling inside while it cooks.

8. Once you have all the sorrentinos assembled, place them in a pot with boiling water and salt. Once they float, cook them for two minutes, and voila!

Drain and serve hot, with your favorite pasta sauce and grated cheese on top.