Preparation

• For the detailed step-by-step procedure you can read the tutorial by clicking on the following link: dough for scacce ragusane | traditional and wholegrain, with and without yeast.

• Put into a bowl:
  – 1 1/4 cups semolina;
  – 1/4 tsp sifted baking powder;
  – 1/4 tsp sifted baking soda;
  – 2 1/2 tsp sifted coconut sugar (add also what doesn’t pass through the sieve) or replace the coconut sugar with your usual sweetener [see substitution table in the FAQ];
  and mix with a silicone spatula.

  In a graduated cup pour:
  – 3 tbsp + 1 tsp water;
  – 3 tbsp + 1 tsp sunflower oil;
  – 3 tbsp + 1 tsp white wine;
  and quickly emulsify the liquids with a fork.

  Pour the liquids into the bowl with the dry ingredients and knead with your hands until you obtain an elastic dough.
  Shape into a ball, place it in a freezer bag or wrap in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
  It will be easier to work with.

  After 30 minutes, remove the dough from the refrigerator.

• Put into a bowl:
  – 1 cup well-drained ricotta;
  – 1 1/2 tbsp sifted coconut sugar (add also what doesn’t pass through the sieve) or replace the coconut sugar with the sweetener you normally use [see substitution table in the FAQ].
  Do not blend the ricotta!
  Work the ricotta with the sugar or sweetener until you obtain a smooth cream.

  * note on adding sugar and sweeteners
  Ricotta can sometimes be slightly salty; adjust by tasting.

  If you like, add dark chocolate chips (as an alternative to sugar) or unsweetened cocoa powder to the ricotta before filling the cassatelle.

• Once the dough is ready (either the dough for scacce ragusane or the light wholegrain shortcrust dough) proceed with shaping the cassatelle.
  Roll out the dough with a rolling pin until it is a few millimeters thick.
  Cut out rounds of dough using a round cutter, bowls or lids of the desired diameter, keeping in mind that the rim should be about 1 cm (about 3/8 in) high.
  I used a bowl with a diameter of 3.5 in for small cassatelle.
  Line a baking tray with parchment paper and place the cassatelle on it.
  Distribute the ricotta in the center of each dough round.
  Do not overfill to prevent the ricotta from spilling out during baking.
  Lift the edge of the disk and pinch it with your fingers in 8 evenly spaced points to form the typical little basket.
  Smooth and level the ricotta inside the baskets using the back of a slightly wet spoon (this prevents the ricotta from sticking).

• 

• Re-knead the scraps and cut out more rounds until you have used all the dough and ricotta.
  If you have leftover dough you can make cookies.

  Place the cassatelle on the baking tray.
  Preheat the oven.
  Bake in a convection oven at 356°F (180°C) for about 20 minutes or until golden.
  Times and temperatures may vary depending on the oven.

• Your Ragusan ricotta cassatelle without lard and eggs are ready.

  Enjoy your meal!

  
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• Even carefully prepared sweets should be consumed in moderation, preferably at the end of a balanced meal rich in fiber and vegetables that slow sugar absorption.