Sorrentinos Provençaux avec Sauce Blanche Crémeuse
(Provenzal Sorrentinos with Creamy Salsa Blanca)
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mai 12, 2025
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Ingrédients
-
300 grams Farine tout usage
(Pour la pâte)
-
3 large Œufs
(For pasta dough)
-
200 grams Fromage Ricotta
(For the filling, fresh or whole-milk recommended)
-
100 grams Fromage Parmesan
(Grated, split for filling and white sauce)
-
15 grams Persil frais
(Chopped finely for filling)
-
10 grams Thym Frais
(Use leaves only, chopped finely)
-
2 cloves Ail
(Crushed for filling)
-
50 grams Beurre
(Unsalted, for sauce)
-
30 grams Farine tout usage
(For white sauce roux)
-
500 ml Lait
(Whole milk preferred)
-
0.5 teaspoon Muscade
(Freshly grated, for white sauce)
-
to taste n/a Sel
(To season dough, filling and sauce)
-
to taste n/a Poivre noir
(Freshly ground, seasoning)
-
1 tablespoon Huile d'olive
(For pasta rolling)
(Pour la pâte)
(For pasta dough)
(For the filling, fresh or whole-milk recommended)
(Grated, split for filling and white sauce)
(Chopped finely for filling)
(Use leaves only, chopped finely)
(Crushed for filling)
(Unsalted, for sauce)
(For white sauce roux)
(Whole milk preferred)
(Freshly grated, for white sauce)
(To season dough, filling and sauce)
(Freshly ground, seasoning)
(For pasta rolling)
Nutrition
- Portions: 4
- Taille de portion: 1 assiette (300g)
- Calories: 580 kcal
- Carbohydrates: 65 g
- Protein: 25 g
- Fat: 25 g
- Fiber: 3 g
- Sugar: 8 g
- Sodium: 450 mg
- Cholesterol: 105 mg
- Calcium: 280 mg
- Iron: 3 mg
Instructions
-
1 - Prepare the pasta dough:
On a clean surface, mound the flour and make a well in the center. Crack eggs into the well and gently incorporate the flour to form a dough. Knead for 10 minutes until smooth and elastic. Wrap in plastic film and rest for 30 minutes.
-
2 - Make the Filling:
Combine ricotta, 70g grated parmesan, finely chopped parsley, thyme leaves, crushed garlic, salt, and pepper in a bowl. Mix until smooth and aromatic.
-
3 - Roll Out the Dough:
Divide dough into two; with a pasta machine or rolling pin, roll each to a thin sheet about 2mm thick. Lightly oil sheets to avoid sticking.
-
4 - Form sorrentinos:
Place small spoonfuls of filling spaced evenly on one sheet. Cover with second sheet and press edges to seal around filling, ensuring no air pockets. Cut into rounds or ovals about 6cm diameter.
-
5 - Cook sorrentinos:
Boil salted water. Cook sorrentinos in batches 3-4 minutes until they float. Drain and set aside gently to prevent sticking.
-
6 - Prepare salsa blanca:
In saucepan, melt butter on medium-low heat. Stir in flour to form a smooth roux. Gradually whisk in milk, stirring continuously until thickened. Add remaining parmesan, nutmeg, salt, and pepper. Simmer 2-3 minutes.
-
7 - Serve:
Plate sorrentinos, pour warm salsa blanca on top. Garnish with extra parsley or thyme if desired. Serve immediately.
On a clean surface, mound the flour and make a well in the center. Crack eggs into the well and gently incorporate the flour to form a dough. Knead for 10 minutes until smooth and elastic. Wrap in plastic film and rest for 30 minutes.
Combine ricotta, 70g grated parmesan, finely chopped parsley, thyme leaves, crushed garlic, salt, and pepper in a bowl. Mix until smooth and aromatic.
Divide dough into two; with a pasta machine or rolling pin, roll each to a thin sheet about 2mm thick. Lightly oil sheets to avoid sticking.
Place small spoonfuls of filling spaced evenly on one sheet. Cover with second sheet and press edges to seal around filling, ensuring no air pockets. Cut into rounds or ovals about 6cm diameter.
Boil salted water. Cook sorrentinos in batches 3-4 minutes until they float. Drain and set aside gently to prevent sticking.
In saucepan, melt butter on medium-low heat. Stir in flour to form a smooth roux. Gradually whisk in milk, stirring continuously until thickened. Add remaining parmesan, nutmeg, salt, and pepper. Simmer 2-3 minutes.
Plate sorrentinos, pour warm salsa blanca on top. Garnish with extra parsley or thyme if desired. Serve immediately.
En savoir plus sur: Sorrentinos Provençaux avec Sauce Blanche Crémeuse
Provenzal Sorrentinos con Salsa Blanca
This recipe offers a delicious blend of Argentine culinary tradition infused with Provençal herb fragrances, embodied in the form of sorrentinos — Argentinian-style stuffed pasta resembling ravioli but typically larger and with distinct herb-rich fillings. Provenzal flavors come from fresh parsley, thyme, and garlic within a creamy ricotta and parmesan filling that captures the essence of Mediterranean fare with Latin American heart.
Sorrentinos originated in Argentina due to Italian immigrants adapting their pasta-making, and this dish perfectly illustrates the cultural fusion present in Argentina’s contagious foodie landscape. The silky-thick salsa blanca is inspired by classic béchamel with added parmesan and musky nutmeg, elevating flavor complexity and indulgence.
Key tips include resting your dough which relaxes gluten, making it easier to roll; ensuring no filling gaps for drool-worthy sorrentino pockets; and slowly whisking the milk into your roux to prevent lumps in the sauce. This recipe suits cooks with intermediate-level pasta-making skills to explore homemade stuffing, sealing, and sauce crafting. Its moderate ingredient list celebrates simple pantry staples and fresh herbs.
Provenzal Sorrentinos con Salsa Blanca balance tender pasta, herbed ricotta richness, and a luxuriously smooth surface of white cheese sauce. It’s a heartwarming comfort food perfect for a family dinner, special occasions, or as a thoughtful gift dinner to impress favorites. Enjoy the genuine taste of artistry and warmth in every bite!
