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A Argentinian dish similar to ravioli, but larger, more circular and originally wrapped without fluted edge.
2008, Shawn Blore, Alexandra de Vries, Eliot Greenspan, Charlie O'Malley, Jisel Perilla, Neil E. Schlecht, Kristina Schreck}, Frommer's South America, 4th edition, Hoboken, N.J.: Wiley Publishing, Inc., →ISBN, page 162:
The lamb in soft mint sauce, pizzas, and pumpkin sorrentinos are superb.
2010, Danny Aeberhard, Andrew Benson, Rosalba O'Brien, Lucy Phillips, The Rough Guide to Argentina, fourth edition, : Rough Guides, →ISBN, page 291, column 1:
Food is more conventional, though some dishes have a twist, such as the signature turkey, mozzarella and nut sorrentinos.
2019 August 19, Natalie Alcoba, “Food prices soar in Argentina as peso devalues”, in Al Jazeera, archived from the original on 2024-04-16:
Silvia Echeverria gingerly balanced a box containing two sheets of stuffed sorrentinos in the crook of her left arm, holding the pasta like a tray of jewels.
sorrentinos on Wikipedia.Wikipedia 