Butternut Squash Sorrentinos with Two Easy Sauces
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, sorrentinos 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 filling with a butter, sage and garlic sauce or, for the more adventurous, a blue cheese sauce.
The Story of the Sorrentino
Sorrentinos are believed to have been created in Mar del Plata by Italian immigrants from Sorrento, who gave them their home town's name. Whatever their true origin, they're now found on pasta menus across Argentina, and they're always round and generously filled. You can read more in our post on sorrentinos and the Italian influence on Argentine cuisine.
Ingredients (Serves 4)
For the pasta:
400g 00 or plain flour
4 eggs
A pinch of salt
For the filling:
1 medium butternut squash (about 1kg)
3 garlic cloves, unpeeled
A small bunch of chives, finely chopped
A pinch of chilli flakes
Salt and pepper
For the sage and butter sauce:
100g butter
A handful of fresh sage leaves
1 garlic clove, diced
A pinch of dried herbs and chilli flakes
For the blue cheese sauce:
150g strong blue cheese (we like Roquefort)
A knob of butter
A splash of double cream
How to Make Butternut Squash Sorrentinos
Cut the squash in half and roast it at 200C with the garlic for about 45 minutes, until soft enough to peel away from the skin.
Mash the squash and garlic with salt, pepper, the chives and the chilli flakes, then leave to cool.
Mix the flour, eggs and salt into a dough and knead for about 10 minutes until smooth. Wrap it and rest it for 30 minutes.
Roll the dough out with a pasta machine or rolling pin until it is about 1-2mm thick. Cut into 8cm circles.
Put a generous spoonful of filling on half the circles, top each with another circle and press the edges firmly to seal.
Cook in plenty of salted boiling water for 3-4 minutes, until they float.
While the pasta cooks, make your sauce. For sage and butter, melt the butter and add the sage, garlic, dried herbs and chilli flakes. For blue cheese, melt the cheese with the butter and a splash of cream.
Drain the sorrentinos, spoon the sauce over and serve straight away.
