Sorrentinos

Make the pasta dough by mounding the flour on a clean surface, creating a well in the center, adding the eggs, olive oil, and salt, then mixing and kneading for 10 minutes until smooth and elastic.

Wrap the dough in plastic and rest for 30 minutes, then prepare the filling by mixing ricotta, mozzarella, diced turkey turkey breast, egg yolk, and salt in a bowl.

Roll the rested dough very thin using a pasta machine or rolling pin, then cut into large circles about 3 inches in diameter using a round cutter or glass.

Place a generous tablespoon of filling in the center of each circle, fold in half, and press the edges firmly to seal, making sure no air is trapped inside.

Boil the sorrentinos in a large pot of salted water for 4 to 5 minutes until they float to the surface and the pasta is tender but still has a slight bite.

Drain gently and serve immediately topped with warm tomato cream sauce and a generous shower of grated Parmesan cheese.