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The Sorrentinos are a type of pasta well known and requested in Argentina. Unlike the ravioli, which are presented here in their characteristic square shape, the Sorrentinos are a little larger and round (as if it were a small hat).

Its filling can vary and be made with a mixture of cooked ham and different cheeses, or ricotta and the addition of chopped nuts, also caprese. Although with time it was varying the recipe and improvising with different combinations to fill them.

The pasta crossed the Atlantic to our lands at the beginning of the 20th century, with the great Italian immigration to the country. Those Italian grandmothers kneaded for their families, according to the original recipes brought from their villages, and thus won the taste and approval of every Argentine who, clearly, has a very marked culinary fusion of both Italy and Spain, two of the countries that more immigrants contributed to this land of the south. The same happened throughout the entire world.

Pasta is a custom already established in the diet of many people in the world and therefore, some Italians would go beyond the familiar and took it as a business, creating restaurants and factories of artisanal and industrial pastas.

The Sorrentinos, then, link their birth in our country with a Buenos Aires restaurant located on Corrientes Avenue, where in the 1930s a chef from Mar del Plata came up with the typical ravioli to make them round. The diners came fascinated to eat this pasta to the restaurant called Sorrento (N. of the R.: it is still valid), which made that over time is known as Sorrento.

Another version of the origin of the Sorrento tells that it is an Italian creation and refers to a cabal. Legend has it that in the year 1758 in Sorrento, a day 8, Somar Luar (a lover of good gastronomy) came to a restaurant called Buon Mangiare and asked the chef to prepare some more original pasta. As far as the imagination of the local chef, gave rise creates the Sorrento. This would have pleased both Somar Luar, who rewarded the cooks with land and gold.

For instance, here at Fernando’s Italian you’ll find all types of foods like stews, fish, seafood, black and white truffles. Remember that if you want to try excellent Italian food at an authentic Italian restaurant in Australia, you must visit Fernando’s Italian.

A delicious dish you need to try

Throughout Sorrento word spread of this good fortune of the cooks, so that every eight day of the month these Sorrento were to be prepared with the belief that they will bring bonanza to those who eat eight of them.

Actually, in Italy there is no paste called in this way. Yes, there is a sauce “alla sorrentina”, typical of that place, which is prepared with tomato and mozzarella. On the other hand, what they do find are similar pastas, although with a different name. On the other hand, they have an uncertain origin related to their creation.

Beyond this brief colourful story, we present my version of Sorrentinos caprese. Completely made with top quality national products, this will guarantee me the excellence in the taste at the moment of consuming them.

We prepare a dough with the colours of Italy, made green with spinach, white with egg dough and red with paprika. For the filling I use hydrated dried tomatoes, mozzarella and fresh basil, and serve them with a four cheese sauce.

Undoubtedly, pasta has achieved considerable acceptance in the palate of most people being one of the most popular cuisines all over the world. Due to the great Italian immigration, we can say that it is one of our favourite dishes. The important thing is to be able to consume a good homemade pasta, with products from local producers, kneaded with our own hands, as well as our grandmothers who came from Italy and left their land to embrace a new dream around the world.

How to Make Homemade Ham and Cheese

The Sorrentinos are a stuffed pasta very simple to make and filling. The traditional ones are stuffed with ham and mozzarella, followed by pumpkin and cheese, but the perfect combination of ingredients you choose, since by making them homemade we can try any filling. Attention to the recipe on video, we give you a solution if you do not have Sorrento mold. The best thing is that you can do more and freeze. them


  • Flour 0000, 300 grs.
  • Eggs, 3 units
  • Turmeric, 1 teaspoon
  • Salt and pepper, to taste
  • Olive oil, 1 teaspoon
  • Cooked ham, 100 grs.
  • Shredded mozzarella 100 grs.

How to make sorrentinos: the step-by-step guide

  1. Place the flour on the counter. We hollow in the center and put the eggs, two teaspoons of turmeric, salt and oil. We beat the eggs in the center with the help of a fork.
  2. As the flour is mixed, mix the dough with your hands and knead little by little until you reach a smooth dough. Let it sit covered for 30 minutes.
  3. We dust the countertop with flour and with the help of a rolling pin we stretch the dough until it is approximately 2 mm thick.
  4. Place the sliced ​​cooked ham in a bowl and add the grated mozzarella. We pepper to taste, mix and reserve.
  5. Sprinkle flour on the mold for Sorrento, put the dough and fill stuffed. Cover with a layer of dough, we passed the dough stick to cut the Sorrento and let them play a little on the counter.
  6. Cook in plenty of boiling water for 7 to 9 minutes.
  7. We serve with the sauce that we like the most.


Remember that you can try real Italian food at our excellent restaurant. If you want to make a reservation you can call at: (02) 9560 7957 and we will be happy to have you within our guests for another wonderful night here at Fernando’s Italian.