These ricotta cassatelle (cassatelle di ricotta) are a classic Sicilian pastry that beautifully blends rustic charm with indulgent sweetness. Traditionally made with a soft dough and filled with creamy, sweet ricotta, cassatelle are either baked until golden or fried for a mouthwatering contrast of textures. The baked cassatelle are light and tender, while the fried ones develop a shell that gives way to a luscious, warm filling—especially delightful when enjoyed hot.
Ricotta Cassatelle (Cassatelle di Ricotta)
Ingredients
- 1 kg (about 8 cups) all-purpose flour
- 100 g (about 7 tbsp) lard
- 150 g (¾ cup) sugar
- A pinch of salt
- Warm water, as needed
- Fresh sheep’s milk ricotta with sugar to taste (usually 100–150 g per 500 g of ricotta)
- Butter to grease the baking sheet
- Extra virgin olive oil for frying
- Optional: chocolate chips for extra flavor
Instructions
- Make the dough: In a large bowl, combine the flour, lard, sugar and salt. Gradually add warm water and knead until you get a soft but not sticky dough. Cover and let rest for 90 minutes.
- Prepare the ricotta filling: In a separate bowl, mix the ricotta with sugar (and chocolate chips, if desired). Stir until creamy and smooth.
- Shape the cassatelle: Roll out the dough to about ½ cm thick. Cut out discs approximately 10 cm in diameter. Slightly pinch the edges of each disc to create a shallow “container.”
- Fill and close: Pour a spoonful of ricotta cream into the centre of each disc. Place another disc on top of the filling and close the cassatelle.
- Baked or fried?: Place the cassatelle on a greased baking sheet. Bake in a preheated oven at 180°C (350°F) for 15–20 minutes or until golden. Alternatively, fry in hot oil, when ready wipe off excess oil and eat hot.
Grandma & Aunties’ Kitchen Wisdom:
«For an extra touch of indulgence, stir a handful of chocolate chips into the sweetened ricotta filling before assembling your cassatelle—they’ll melt slightly as they cook, whether you bake or fry them»
