Talimatlar

• 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.