Italian-Argentine chef Donato Di Santis says that sorrentinos are not an Italian pasta, and almost certainly have their origins in the Rio de La Plata region.

[2] It is believed that sorrentinos are a local variant of the Italian ravioli capresi,[3] whose dough is instead elaborated with flour, water and olive oil, while the filling is made with caciotta cheese, flavoured with oregano.

[4] Most sources point to an Italian immigrant from Sorrento, Rosalía Pérsico or his son Cayetano Pérsico, who created this pasta while working in a famous trattoria of Mar del Plata,[2][5][6] while other sources state that they originated in another restaurant in Mar del Plata called Sorrento.

[5][7][8] There is a slightly different version of the later story, in which a chef from Mar del Plata made the first sorrentinos in a Buenos Aires' restaurant whose name is also Sorrento.

[10] The dough is made with flour and eggs, and they have a variety of fillings that can combine mozzarella, ricotta, York ham, spinach, pumpkin, chard, caramelized onions or nuts.