Ham, cheese and tomato sorrentinos

Today we start the week off right with a very original pasta, ham, cheese and tomato sorrentinos, but made with wonton dough ¡ it is a Chinese dough, which is used to make dumplings or gyozas, Chinese dumplings.

This pasta is very thin, and in a couple of minutes of cooking, and you have it ready!

INGREDIENTS :

• A jar of homemade fried tomato
• Wonton pasta
• 200 gr of york ham
• 2 tablespoons cottage cheese or ricotta cheese
• sprockets
• Parmesan cheese
• Aove
• Salt, pepper, nutmeg
• Fresh basil

STEP BY STEP RECIPE:

1. Cut the york ham (it is better if it is of high quality) in small squares. In a frying pan, pour a teaspoon of olive oil and toast a couple of handfuls of pine nuts (I reserve a few to decorate at the end). Then add the ham and brown it, so it will have more flavor. Remove from the pan and put it in a bowl.
2. Cut about 8 basil leaves very finely and put them in a bowl with the ham and pine nuts, half a teaspoon of nutmeg, 2 tablespoons of ricotta cheese and grate some Parmesan cheese. Add a little salt and pepper and stir everything with a spoon. Our stuffing is ready.
3. Now we prepare the wonton pasta, a very thin paste that needs very little cooking time, so it is great for this preparation, in which we will use the HELIOS tomato room itself for bake it. To shape it into a sorrentino, I use a small kitchen ring. I place the pasta on the countertop or wooden board, and I use the ring to cut the pasta in a circular shape. I place them on a clean cloth and cover them with another cloth so that they do not harden.
4. Once we have the dough cut (about 24 circles) we place a teaspoon of filling in the center, without putting too much because then we have to close it with another sheet of dough on top.
5. I lightly moisten my index finger in water and run it around the edge of the pastry, around the filling, then place another sheet of pastry on top and press with my finger until it is sealed. I repeat the process until all of them are done.
6. Finally, in a large frying pan, I add the whole jar of Helios tomato special for cooking, heat it over medium heat, and add 3 sorrentinos, without touching, and dip them in the tomato. I cover them so that the tomato does not splash, and let them cook for about 4/5 minutes, moving the pan in circular motions from time to time so that they are well covered with tomato. Remove with a skimmer and place on a plate. I do the same with the rest of the pasta.
7. To finish the dish, I divide the remaining tomato sauce between the plates. Garnish with a few basil leaves, some toasted pine nuts and if you like cheese, a little more grated Parmesan. Ready!

NOTE; I leave you other ideas for the stuffing, for example, for vegetarians, we replace the ham with sautéed spinach, or we can even make a combination of both, or fill it with bacon and roasted pumpkin (a delight) or mushrooms and Iberian ham!

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum