Ham and Cheese Sorrentinos in Tomato-Cream Sauce

Quick Recipe Version (TL;DR)

• Yield: Serves 4 (18–20 sorrentinos, 4–5 per person)
• Prep Time: 1 hour 10 minutes (includes resting/chilling)
• Cook Time: 20 minutes
• Total Time: 1 hour 30 minutes

Quick Ingredients

• 300 g 00 or all-purpose flour (2 1/2 cups), 3 large eggs, 1 tbsp olive oil, 1/2 tsp salt
• Ricotta 250 g (1 cup), low-moisture mozzarella 200 g (2 cups), cooked ham 120 g (1 cup), Parmesan 50 g (1/2 cup), 1 egg, basil
• Olive oil, butter, 1 small shallot (or 1/2 small onion), 2 garlic cloves, crushed tomatoes 400 g (14 oz), heavy cream 120 ml (1/2 cup), basil
• Salt, black pepper, pinch sugar (optional), red pepper flakes (optional)
• Semolina or flour for dusting; 1 egg white + 1 tbsp water for sealing

Do This

• 1. Make dough: Mix flour, salt, eggs, and oil; knead 8–10 min until smooth. Rest 30 min.
• 2. Mix filling: Drain ricotta; combine with mozzarella, ham, Parmesan, egg, basil, pepper, nutmeg. Chill 20 min.
• 3. Roll dough: Sheets to about 1 mm (thin); cut 7.5–8 cm rounds.
• 4. Fill: 1 heaping tbsp (about 20 g) filling on half the rounds; brush edges with egg white; cap with top rounds, press out air, seal well.
• 5. Sauce: Sauté shallot and garlic in oil and butter; add tomatoes, simmer 8 min; stir in cream 2 min; add basil.
• 6. Boil: Cook sorrentinos in 3 L salted water 3–4 min (5–6 min from frozen). Move to sauce with a splash of pasta water; toss 1 min to gloss.
• 7. Serve: Top with basil, black pepper, and Parmesan; drizzle olive oil.

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Why You’ll Love This Recipe

• Pillowy, oversized round ravioli with a creamy ham-and-cheese center that stays melty.
• A light, silky tomato-cream sauce that coats rather than smothers, so every bite tastes balanced.
• Make-ahead friendly: freeze the sorrentinos and boil straight from frozen.
• Clear, fail-safe shaping and sealing instructions to prevent leaks.

Grocery List

• Produce: Fresh basil, 1 small shallot (or 1/2 small onion), 2 garlic cloves
• Dairy: Ricotta (whole milk), low-moisture mozzarella, Parmesan, heavy cream, eggs, unsalted butter
• Pantry: 00 or all-purpose flour, olive oil, canned crushed tomatoes (14 oz), kosher or sea salt, black pepper, red pepper flakes, sugar (optional), cooked ham (deli)

Full Ingredients

For the Pasta Dough

• 300 g 00 or all-purpose flour (2 1/2 cups, spooned and leveled), plus extra for dusting
• 3 large eggs (about 150 g), room temperature
• 1 tbsp extra-virgin olive oil
• 1/2 tsp fine sea salt
• Up to 2 tbsp water, only if needed to bring dough together

For the Ham-and-Cheese Filling

• 250 g whole-milk ricotta (1 cup), well drained
• 200 g low-moisture mozzarella, coarsely grated (about 2 cups loose)
• 120 g cooked ham, very finely chopped (about 1 cup)
• 50 g finely grated Parmesan (1/2 cup)
• 1 large egg
• 1 tbsp fresh basil, finely chopped
• 1/4 tsp freshly ground black pepper
• 1/8 tsp ground nutmeg
• 1/8–1/4 tsp fine salt (to taste; ham and cheeses add salt)

For Sealing

• 1 egg white beaten with 1 tbsp water
• Semolina flour or all-purpose flour for dusting

For the Light Tomato-Cream Sauce

• 1 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 1 small shallot (about 60 g) or 1/2 small onion, finely minced
• 2 garlic cloves, thinly sliced
• 400 g canned crushed tomatoes (14 oz)
• 120 ml heavy cream (1/2 cup)
• 10–12 fresh basil leaves, torn
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp sugar (optional, to balance acidity)
• Pinch red pepper flakes (optional)
• Freshly ground black pepper, to taste
• 60 ml reserved pasta cooking water (1/4 cup), as needed

To Cook and Finish

• 3 liters water for boiling
• 1 1/2 tbsp kosher salt (for the cooking water)
• Extra basil leaves, grated Parmesan, and a drizzle of olive oil for serving

Step-by-Step Instructions

Step 1: Make and rest the dough

In a bowl, whisk flour and salt. Make a well, add eggs and olive oil, and mix with a fork, drawing in flour until a shaggy dough forms. Knead on a lightly floured surface for 8–10 minutes until smooth and elastic (add up to 2 tbsp water only if dry). Wrap tightly and rest at room temperature for 30 minutes to relax the gluten.

Step 2: Prepare the filling

Drain ricotta in a fine-mesh sieve or on paper towels for 10–15 minutes to remove excess moisture. In a medium bowl, combine ricotta, mozzarella, ham, Parmesan, egg, basil, pepper, and nutmeg. Add salt to taste (ham and cheese are salty). Mix until cohesive but not wet. Cover and chill for 20 minutes to firm up.

Step 3: Roll the pasta sheets

Divide dough into 2 pieces; keep one wrapped. With a pasta machine, roll the dough from the thickest setting down to 1–1.5 mm (about setting 6–7 on many machines). If using a rolling pin, roll as thin as you can without tearing. Dust lightly as needed with flour. Lay sheets on a semolina-dusted surface and cover with a clean towel.

Step 4: Cut, fill, and seal the sorrentinos

Use a 7.5–8 cm (3-inch) round cutter to stamp out an even number of rounds (you should get 36–40 rounds for 18–20 sorrentinos). Place 1 heaping tablespoon (about 20 g) filling in the center of half the rounds. Brush the edges with the egg white mixture. Cap with a second round, pressing from the filling outward to expel air. Seal firmly all around; press again with the cutter for a neat edge. Transfer to a semolina-dusted tray, cover, and refrigerate. Tip: Pop the tray into the freezer for 10 minutes to firm before boiling.

Step 5: Make the light tomato-cream sauce

In a wide skillet over medium heat, warm olive oil and butter. Add shallot and a pinch of salt; cook 3 minutes until translucent. Stir in garlic; cook 30 seconds until fragrant. Pour in crushed tomatoes, 1/2 tsp salt, optional sugar, and red pepper flakes; simmer gently for 8 minutes, stirring occasionally. Reduce heat to low, stir in cream, and simmer 2 minutes more until silky. Add torn basil and black pepper. Keep warm.

Step 6: Boil the sorrentinos

Bring 3 liters water to a rolling boil; add 1 1/2 tbsp kosher salt. Cook sorrentinos in 2–3 batches to avoid crowding. Gently stir to prevent sticking. Fresh sorrentinos need 3–4 minutes (they float at about 2 minutes; give them another 1–2 minutes). From frozen, cook 5–6 minutes. Reserve 1/2 cup pasta water.

Step 7: Toss in sauce and serve

Use a spider or slotted spoon to transfer sorrentinos directly to the warm sauce. Add a splash of pasta water (1–2 tbsp) and toss gently over low heat for 1 minute until glossy and coated. Plate 4–5 sorrentinos per person with extra sauce. Finish with basil leaves, freshly grated Parmesan, black pepper, and a light drizzle of olive oil.

Pro Tips

• Drain ricotta well so the filling stays creamy, not watery.
• Press out air before sealing to prevent bursting in the water.
• Use a generous but manageable 20 g filling per piece; overfilling leads to leaks.
• Dust trays with semolina and give the formed sorrentinos a brief chill so they handle cleanly.
• Use pasta water to adjust sauce consistency; it helps the sauce cling without becoming heavy.

Variations

• Spinach and Ricotta: Replace 1/3 of the mozzarella with 100 g finely chopped, well-squeezed sautéed spinach.
• Prosciutto and Provolone: Swap ham for prosciutto and mozzarella for provolone for a sharper, savory profile.
• Lemon-Basil Cream: Grate in 1 tsp lemon zest to the sauce and add extra basil for a brighter finish.

Storage & Make-Ahead

To freeze, arrange uncooked sorrentinos in a single layer on a semolina-dusted tray; freeze until solid, then transfer to a zip-top bag for up to 2 months. Boil from frozen for 5–6 minutes. Leftover cooked sorrentinos keep 2 days in the fridge; reheat gently in a skillet with a splash of water or cream. The sauce can be made 3 days ahead and refrigerated; reheat on low, thinning with pasta water as needed.

Nutrition (per serving)

Approx. 740 kcal; 34 g protein; 30 g fat; 82 g carbohydrates; 4 g fiber; 1350 mg sodium. Values are estimates and will vary with brands and portion sizes.