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
Cook
5 minutes

PHOTOGRAPHY BY BELLE MORIZIO

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.