Argentina
Canelones
Argentine cannelloni: fresh pasta tubes filled with ricotta-spinach, ham-and-cheese, or chicken, covered in tuco and béchamel, baked until bubbling. A Sunday classic.
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Argentina
Ravioles
Argentine ravioli, slightly larger than Italian ravioli, filled with ricotta, spinach, ham, cheese, or even chicken or brains. Served with tuco and grated cheese on Sundays.
Argentina
Sorrentinos
Large, round Argentine ravioli filled with ham and mozzarella, ricotta, or spinach, served with tuco or cream sauce. Invented in Mar del Plata in the 1930s, a Sunday-lunch icon.
Argentina
Ñoquis
Argentine potato gnocchi, traditionally eaten on the 29th of each month with money under the plate for prosperity. Served with tuco, pesto, or cream sauce.
Argentina
Ñoquis de Ricota
Lighter, creamier gnocchi made with ricotta instead of potato, rolled and boiled. A delicate fresh-pasta option served with tuco or sage butter.