Spinach Sorrentinos Recipe

In Argentina on Sundays it is traditional to ask if they prefer pasta or roast. That is why we want to show you a typical dish of the country. Sorrentinos are a type of paste stuffed similar to a ravioli, but somewhat bigger and round. In this case, you will learn to fill it with spinach, in this way, it is ideal for those who seek to eat healthier. Do you ask you how to prepare some delicious spinach sorrentines? In recipes, we teach you to make a rich homemade dish to delight your family, friends or for you to enjoy. Don miss this exquisite recipe!

Ingredients to make spinach sorrentinos:

1. To start assembling this dish of spinach sorrentinos, you must first prepare the dough for spinach sorrentines. On a clean table, perform a crown with the flour. In the center, turn the eggs, water and oil. You can use a neutral oil or an olive oil, in that case keep in mind that it will provide flavor. You can also replace the 100 percent of the flour with whole wheat flour or you can make the dough only with white flour 000. Employment to integrate the liquid ingredients with the dry ones to form a uniform dough.

2. Cover the bun and let it rest about 20 minutes while preparing the filling of your spinach sorrentinos.

3. To make the filling, processes the raw spinach leaves, previously washed.

4. Mix them with ricotta, condiments and cooked garlic. To cook it, you can boil it in milk until it is soft or in the microwave, you must keep in mind that you must place it in a suitable container with a dish underneath, since the milk boils and can overflow. necessary. Keep in mind that the taste will be lost a bit when we get together with the dough, so try to be more strong than what you are used to. Reserve it.

5. Continue with the mass of this preparation by dividing it into 4 portions. Do you want to cook a rich recipe of Raviolis de Palabaza? Keep reading!

Trick: Be sure to leave the parts that you do not use so that they do not dry.

6. Estir them with a pasta machine to point 7, you must pass it about 2 or 3 times for each number from 1 to 7. When you notice that it is very humid, sprinkle it with semolin or flour. If you don have this machine, you can Stretch it with a roller. To do this, we recommend that you stretch a smaller size of dough to make it easier to maneuver.

7. If you have mold for sorrentinos, cover it with flour.

8. Then cover the mold with the dough helping you with your fingers so that it reaches the bottom of the mold. If you don have a mold, continue with the next point.

9. Fill each sorrentino with the preparation of spinach and ricota that you have prepared previously. If you don have a mold, sprinkle the table and add the dough. Locate the filling with the help of a spoon, you must leave 2 fingers of separation between one and the other.

10. Cover The dough of the sorrentinos of Ricota with another dough and passes the roller over the mold so that the edges are cut. If you do it without mold, moisten with clean water the edges of the filling and cover them with another dough. With the help of the fingers, it exerts some pressure around the filling to take sorrentino. Cut them with a knife.

11. As you finish the vegetable sorrentinos, arrange them on a table or table with a little flour while preparing the rest.

12. cook them in abundant boiling water, without overlapping them so that they do not stick. They must be boiling about 7 minutes, but you can check it before. Time will vary according to the thickness of the dough.

13. serve your homemade sorrentinos with your favorite sauce. We recommend accompanying them with a mixed tomato and cream sauce or along with a white fungus sauce. And of course a lot of grated cheese! And if also, you want to prepare a plate of pasta with sepia and clams, do not miss this recipe.