Pasta parcels filled with meat and cheese
Uruguayan-Italian fusion: large round pasta pillows filled with ground beef and cheese, served in butter and sage sauce or simple tomato sauce. Each sorrentino is a little pocket of rich flavor.
Serves 6
Cook onion until soft. Add ground beef and brown. Mix with cheese, salt, and pepper. Cool.
Roll fresh pasta dough thin. Cut 3-inch circles using a glass or pasta cutter.
Place spoonful of filling on pasta circle. Fold in half, then bring edges together to form a pouch. Seal edges well.
Use wet fingers to seal edges
Boil sorrentinos in salted water. They're done when they float to surface and stay there 1 minute.
Toss with butter browned with sage leaves. Season with salt and pepper. Top with grated cheese.
Make filling ahead to cool completely
Seal edges well to prevent bursting
Brown butter for nuttier flavor
Use spinach and ricotta filling
Serve with tomato sauce instead of butter
Add grated Parmesan to filling
Freeze uncooked sorrentinos up to 1 month. Cook from frozen, adding 2 minutes to boiling time
Sorrentinos are a legacy of Italian immigration to Uruguay, blending Italian pasta traditions with Uruguayan beef culture.
Yes, but fresh pasta gives better results. Thaw frozen pasta sheets gently.
Sorrentinos are larger and shaped differently – they're folded into a pouch shape.
Per serving · 6 servings total
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