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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.

Large-Batch Negroni Sbagliato Large Ham-and-Cheese Ravioli (Sorrentinos de Jamon y Queso con Salsa de Pierino o de Scarparo) with Two Sauces
Cocktail parties don't get any easier than pouring three whole bottles—in this case Campari, red vermouth, and prosecco—straight over a punch bowl of ice.
Yield: serves 8-10
Time: 5 minutes

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

Instructions

  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.

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