Sorrentinos

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 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.
6. 6 Drain gently and serve immediately topped with warm tomato cream sauce and a generous shower of grated Parmesan cheese.