Preparation

• I prepare a dough suitable for hyperglycemia: a light whole wheat shortcrust pastry.

  For the light whole wheat shortcrust pastry
  Pour into a bowl:
  • the whole grain semolina;
  • the baking powder sifted;
  • the baking soda sifted;
  • the coconut sugar sifted and also add the part that does not pass through the strainer or the sweetener you normally use;
  and mix with a silicone spatula.

  Pour into a graduated glass:
  • the water;
  • the oil;
  • the white wine;
  and quickly emulsify the three liquids.

  Transfer the liquids into the bowl with the dry ingredients and knead with your hands until you get an elastic dough.
  Place the dough inside a freezer bag and let it rest in the fridge for at least half an hour.
  It will be easier to work with.

  Alternatively to the light whole wheat shortcrust pastry you can use the same dough as the Ragusa scacce.

• Ragusa scacce dough with yeast
  Dissolve the yeast in warm slightly sparkling water.
  Pour the semolina or whole grain semolina and the oil into the mixer bowl and start kneading.

  Gradually add the water with the yeast.
  Add the salt halfway through the process, to avoid direct contact with the yeast.
  Knead for about 10 minutes until you get an elastic and firm dough.

  Form a dough ball, place it in a bowl closed with a lid or sealed with transparent film, and let it rest in a cool and dark place.
  After 4 hours, briefly knead the dough and let it rest again.
  After about 24 hours, the dough is ready to be rolled out and filled.

  For detailed step-by-step instructions you can read the complete recipe by clicking the following link: Traditional and whole wheat dough for Ragusa scacce.

  Dough for Ragusa scacce without yeast
  – do not add yeast;
  – add a pinch of baking soda.
  Knead and let the dough ball rest for an hour at room temperature.
  After an hour at room temperature, your dough without yeast is ready to use.

• Note SUGAR
  Regarding adding sugar or sweeteners to the ricotta it is optional and should be adjusted: ricotta sometimes tends to be a bit salty, adjust by tasting.

  If desired, for a not too sweet ricotta cream, approximately per every 100 g of ricotta:
  – or 10 g of coconut sugar;
  – or 1 drop of Diete.Tic liquid sweetener.
  Usually:
  – I don’t add sugar/sweetener but dark chocolate chips.

  In a bowl, work the ricotta with the coconut sugar sifted and also add the part that does not pass through the strainer or with the sweetener you normally use.
  Do not blend the ricotta.

• Take the dough out of the fridge.

  Roll it out with a rolling pin until you get a thin thickness of a few millimeters and cut out pasta disks.
  To shape your cassatelles, you can use pastry cutters or bowls or lids according to the desired diameter, taking into account that the edge must be 1 cm high.
  Example, for small cassatelles I use a bowl with a diameter of 9 cm.

  Distribute the ricotta inside the pasta disks leaving a 1 cm empty edge.
  Keep in mind that during baking the ricotta will puff up and tend to overflow.
  Lift the edge and pinch in 8 points forming the typical basket shape.
  Smooth and level the ricotta inside the baskets using a wet spoon.

• 

• Line a baking sheet with a sheet of parchment paper and place the cassatelles on top.

  Preheat the oven.
  Bake in a fan oven at 356°F for about 20 minutes, until golden brown.
  Temperatures and times may vary from oven to oven.

  

• Your integral ricotta cassatelles without lard and eggs are ready.

  Enjoy your meal!

  
•