Sorrentinos

Step by stepInstructions

1. Make the pasta dough: mix the flour and salt, make a well, add the eggs, and knead for 8 minutes until smooth; wrap and rest for 30 minutes.
2. Make the filling: combine the ricotta, mozzarella, ham, Parmesan, egg yolk, nutmeg, and pepper.
3. Roll the dough out very thin (about 1/16-inch) with a pasta machine or rolling pin, into two long sheets.
4. Place teaspoons of filling in mounds 2 inches apart on one sheet, brush water between the mounds, and lay the second sheet on top; press out the air.
5. Cut out round sorrentinos with a 3-inch round cutter and crimp the edges with a fork.
6. Simmer the tomatoes, garlic, olive oil, and basil for 15 minutes to make a quick sauce, seasoning with salt.
7. Boil the sorrentinos in salted water for 4 to 6 minutes, until they float and feel tender, then toss with the sauce and Parmesan.