CASSATELLE: SICILIAN RICOTTA & CHOCOLATE FILLED FRIED RAVIOLI

These delicious fried pastries are filled with a ricotta cream.

Encased in a crisp, golden shell and dusted with powdered sugar, these Sicilian treats are a real treat for the senses.

Whether you are reminiscing about sunny days in Sicily or simply craving a taste of authentic Italian cuisine, this recipe is sure to transport you to the fascinating streets of Sicily with every bite.

Why You’ll Love This Recipe

• Authentic Flavor: A true Sicilian dessert, capturing the traditional flavors of ricotta, citrus, and chocolate.
• Crispy and Creamy: A perfect contrast between the crunchy exterior and the smooth, flavorful filling.
• Versatile Preparation: Fry for a classic approach or bake for a lighter version.
• Perfect for Special Occasions: Impress your guests with this elegant and traditional Italian pastry.

Cooking Time

• Servings: 15–20 cassatelle
• Preparation Time: 1 hour 30 minutes
• Cooking Time: 30 minutes
• Total Time: 2 hours

Ingredients

For the Dough:

• 4 cups all-purpose flour
• 1/2 cup butter, softened
• 1/2 cup sugar
• 3/4 cup milk
• 1 egg
• A pinch of salt

For the Filling:

• 14 oz ricotta cheese (cow or sheep)
• 3.5 oz dark chocolate, finely chopped
• 1 egg yolk (keep the white for sealing)
• 1 1/4 cups powdered sugar
• Zest of 1 orange
• 1/2 tsp ground cinnamon

For Frying and Garnishing:

• Oil for frying
• Powdered sugar for dusting

Step-by-Step Method

Prepare the Dough:

1. In a bowl, combine the flour, softened butter, sugar, and a pinch of salt. Mix with your hands until crumbly.
2. Beat the egg with milk in a separate bowl, and gradually add it to the dry ingredients.
3. Knead until a smooth, elastic dough forms. Wrap in plastic wrap and refrigerate for 1 hour.

Make the Filling:

1. In a bowl, mix the ricotta, powdered sugar, chocolate, egg yolk, cinnamon, and orange zest until smooth. Set aside.

Roll and Fill:

1. Roll out the chilled dough on a floured surface to a thin sheet.
2. Use a round cutter or glass to cut circles of dough.
3. Place a spoonful of filling in the center of each circle.
4. Fold each circle into a crescent, sealing the edges with egg white and crimping with a fork.

Fry or Bake:

1. For frying: Heat oil in a deep pan to 350°F (175°C). Fry cassatelle in small batches until golden, about 2-3 minutes per side. Drain on paper towels.
2. For baking: Preheat oven to 350°F (175°C). Place cassatelle on a parchment-lined baking sheet and bake for 15 minutes or until golden.

Garnish and Serve:

1. Dust the cooled cassatelle with powdered sugar.
2. Serve warm or at room temperature.

Suggestions

• Filling Variations: Substitute chocolate with candied fruit or jam for a unique twist.
• Storage: Store in an airtight container for up to 2 days. Reheat in the oven to regain crispness.
• Dipping Sauce: Pair with melted chocolate or citrus syrup for extra indulgence.

Nutritional Facts (Per Cassatella)

Enjoy the authentic taste of Sicily with these delightful cassatelle, perfect for sharing with family and friends!

Cassatelle Recipe

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Ingredients

  

For the dough:

• 4 cups of all purpose flour
• 1/2 cup of butter
• 1/2 cup of sugar
• 3/4 cup of milk
• 1 egg
• a pinch of salt

For the filling:

• 14 oz cow or sheep ricotta cheese
• 3.5 oz of dark chocolate
• 1 gg
• 1 +1/4 cups of powdered sugar
• 1 orange
• 1/2 tsp of ground cinnamon
• Oil for frying

Instructions

 

• Soften the butter and put it in a bowl with the flour, sugar and a pinch of salt. Mix everything together with the help of your hands.
• In a second bowl, beat the egg yolk with the milk and pour it, little by little, into the bowl with sugar, flour and butter.
• Knead until you have a smooth, elastic mixture. Let the dough rest wrapped in plastic wrap for an hour in the refrigerator.
• Meanwhile, prepare the filling: combine the ricotta cheese, powdered sugar and flaked chocolate, egg yolk (keeping the albumen aside), cinnamon (half a teaspoon) and grated orange peel. Mix well and set aside.
• Take the dough again, flour the work surface and roll it out into a fairly thin sheet. You need to achieve a fair compromise: it should hold the weight of the filling, but not be too thick to cover the flavor.
• With a glass or circular cookie cutter, cut out many rounds of dough. Place a spoonful of the ricotta and chocolate filling on top of each one and close the Sicilian cassatella in a crescent shape.
• Help yourself with the egg white kept aside earlier to make the dough flaps stick well together and close by decorating the edge of the ravioli with the tines of a fork. If you want to make this easier, you can buy a dumpling mold.
• Meanwhile, prepare the filling: combine the ricotta cheese, powdered sugar and flaked chocolate, egg yolk (keeping the albumen aside), cinnamon (half a teaspoon) and grated orange peel. Mix well and set aside.
• Take the dough again, flour the work surface and roll it out into a fairly thin sheet. You need to achieve a fair compromise: it should hold the weight of the filling, but not be too thick to cover the flavor.
• With a glass or circular cookie cutter, cut out many rounds of dough. Place a spoonful of the ricotta and chocolate filling on top of each one and close the Sicilian cassatella in a crescent shape.
• Help yourself with the egg white kept aside earlier to make the dough flaps stick well together and close by decorating the edge of the ravioli with the tines of a fork. If you want to make this easier, you can buy a dumpling mold.
• Fry a few cassatelle at a time (to prevent them from sticking or lowering the oil temperature too much) in hot oil until golden brown.
• Drain the Sicilian cassatelle on paper towels and dust them later with the remaining powdered sugar.
• If desired, you can bake the cassatelle in the oven at 350 F for 15 minutes instead of frying them.

Notes

Makes about 15-20 cassatelle