Large Ham-and-Cheese Ravioli (Sorrentinos de Jamon y Queso con Salsa de Pierino o de Scarparo) with Two Sauces

Name: Large-Batch Negroni Sbagliato
Cook time: PT0D0H5M
Total time: PT0D0H5M
Yield: serves 8-10
Ingredients: 1 (750-mL.) bottle Campari, chilled; 1 (750-mL.) bottle Cinzano sweet vermouth, chilled; 1 (750-mL.) bottle prosecco, chilled; Rind from 1 large orange, cut into long, thin ribbons with a vegetable peeler

Serves
serves 8-10
Time
5 minutes

SAVEUR EDITORS

Cantina Pierino in Buenos Aires offers sorrentinos with a variety of fillings and a long list of sauces to choose from. The house sauce, the Pierino, is creamy and pungent with gorgonzola and slice arugula. We particularly like the ham-and-cheese ravioli, especially when paired with either the Pierino sauce or the scarparo, a light tomato sauce enriched with cream.

Ingredients

1 (750-mL.) bottle Campari, chilled
1 (750-mL.) bottle Cinzano sweet vermouth, chilled
1 (750-mL.) bottle prosecco, chilled
Rind from 1 large orange, cut into long, thin ribbons with a vegetable peeler

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Instructions

Step 1

In a large punch bowl filled with ice, pour the Campari, Chinzano vermouth, and prosecco. Stir, then garnish with strips of orange rind. Ladle into rocks glasses or punch cups to serve.

In a large punch bowl filled with ice, pour the Campari, Chinzano vermouth, and prosecco. Stir, then garnish with strips of orange rind. Ladle into rocks glasses or punch cups to serve.