Argentines claim that there’s nothing in Italy quite like a sorrentino, making them an Argentine invention. Unlike their close relative the ravioli, which aims for a balance between dough and filling, sorrentino’s are plump and overstuffed. As with other stuffed pastas, both the sorrentino dough and the filling can be imaginatively flavoured to create an endless number of options. The choice of sauce also plays an important role in the dish. A favourite on the estancia is a butternut squash with a butter, sage and garlic sauce or for the more adventurous a blue cheese sauce.

Sage and Butter Filling - fresh sage, butter, garlic, dried herbs, salt and pepper

Blue Cheese - a strong blue cheese we like roquefort melted with a splash of double cream

Pasta Dough - for our recipe on how to make pasta click here.

To make the stuffing, cut the butternut squash in half down the middle and then roast in the oven, with garlic until it is soft and both will peel away from the skin.

Mash the butternut squash, sprinkling in salt, pepper, finely chopped chives and a handful of chilli flakes.

Begin rolling out the pasta using a pasta machine or rolling pin. If using a pasta machine roll through until about 4mm.

Use this mixture to fill the raviolis, whilst the pasta is cooking make a simple sauce.

For the sage and butter sauce, simply melt butter in a pan and throw in handfuls of fresh sage, dried herbs, chilli flakes and diced garlic..

If you want a blue cheese sauce, simply melt the blue cheese of your choice, with a piece of butter and a splash of cream.