HOMEMADE SORRENTINOS & SCARPARO SAUCE

Homemade Sorrentinos & Scarparo Sauce image

You will want to try this lovely pasta that is stuffed with cheese and ham and covered in a beautiful light tomato sauce enriched with cream I hope that you will enjoy this recipe. It is a little time consuming but more than worth the effort. It's so good, you won't believe you made it yourself. It's very rewarding to make...

Provided by Baby Kato

Categories Pasta

Time 1h45m

Number Of Ingredients 25

Ingredients

500 g flour
2 Tbsp olive oil
1 tsp sea salt (fine)
1 large egg yolk
lukewarm water (as needed)
FILLING
400 g ricotta cheese (smooth)
100 g mozzarella cheese
150 g smoked ham (finely chopped)
50 g parmesan cheese (finely ground) (fresh)
1 large egg
1/2 tsp grated nutmeg (freshly grated)
1/8 tsp sea salt (fine) optional
1/8 tsp black pepper (freshly ground) optional
SCARPARO SAUCE
1 Tbsp olive oil, extra virgin
1/2 c pancetta
3 green onions (thinly sliced)
1 tablespoon butter
1 tablespoon flour
1 1/4 cups milk (warmed)
1 1/4 cups cream
5 Tbsp tomato puree
1/2 tsp sea salt (fine)
1/4 tsp black pepper (fresh ground)

Steps:

1. Dough: We will start by making the pasta dough, add flour and salt to a large bowl making a well in the center of the bowl. Next add your egg yolk and oil into the well and beat slowly with a fork; slowly pulling the flour from the inside of the well, until it forms a ball. You may need to add a few drops of water or a little more flour (if necessary). The dough shouldn't be sticky or overly dry.
2. On a clean, lightly floured working surface, knead the dough for 10 - 15 minutes, until it is smooth. Cover with cling wrap and let rest for 20 - 30 minutes.
3. Filling: Meanwhile start your filling. In a large bowl add the ricotta, mozzarella, ham, Parmesan, egg, freshly grated nutmeg, sea salt and black pepper. Mix really well, cover and set aside until needed.
4. Shaping the Pasta: Cut the dough in half and re-cover the half you are not using, and put aside until needed.
5. Working on a clean floured surface with a floured rolling pin, roll the dough really thin. Then cut into 2 1/2 or 3 inch circles and lay between clean damp sheets until needed. When you have cut out all your pasta circles you are ready to start filling them. (You will need an even number of circles)
6. Lay the pasta circles on a floured surface and add 1 1/2 - 2 tbsp filling into the center of the dough. Now cover that with another circle of dough. Using your fingers gently press out any air and press the edges together. Use a fork to help seal the pasta together. Set pasta aside until needed.
7. Sauce: Put a medium size pan on high heat, add the olive oil and saute the pancetta for about 5 minutes. Next add the green onions, cook for 1 minute, then take out of pan and set aside until needed.
8. Now melt the butter in the same pan (med heat) and whisk in the flour, cook for 1 - 2 minutes stirring constantly. Slowly whisk in the milk. Add in the tomato puree and cream and allow to reduce a little. Finally add the onion and pancetta to the cream sauce, mixing well, then season with salt and pepper. Remove from heat.
9. Cooking the Pasta: You will want to cook the pasta in three separate batches for best results. Bring a large pot of water to a rapid boil, add salt and drop your pasta into the water. When they have risen to the top (3 - 5 minutes) they are done. Drain the pasta and serve them three to a plate; spoon on the sauce and garnish with shredded parmesan. Enjoy!