To cook sorrentinos start by bringing a large pot of salted water to a boil, then add the sorrentinos in batches to avoid overcrowding.
Next allow the sorrentinos to boil in the salted water for 3 to 4 minutes per batch or until the sorrentinos float to the surface.
You can also cook sorrentinos by heating a 12-inch cast iron or stainless-steel skillet over medium-high heat until almost smoking.
Drain the sorrentinos and serve them hot with your choice of sauce, such as a classic tomato sauce, brown butter sage, or a creamy béchamel.
Ham and cheese sorrentinos should be served with salsa rosa, a simple mixture of cream, roma tomatoes, rosemary, and garlic.
Sorrentinos are a type of Argentine ravioli, but larger, more circular and originally wrapped without fluted edge.
Popular fillings for sorrentinos include creamy ricotta blended with Parmesan and fresh herbs, savory ham and mozzarella, or hearty combinations like mushrooms and caramelized onions.
According to legend sorrentinos originated in La Feliz, a seaside town in the Buenos Aires province, Mar del Plata.
In 1930, a cook trying to be innovative decided to create sorrentinos, and put the name sorrentinos because he worked in a restaurant that was called Sorrento."