Ricotta Cassatelle with a small variation, but really small, a whim being a coffee lover I wanted to try. Discover it in the recipe and follow me on my Facebook page for all updates. I don’t want to sound parochial but I love Sicilian sweets and not only that, I also love savory dishes and street food as a way to always stay connected to my land if ever there was a need.
- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Frying
- Cuisine: Regional Italian
- Region: Sicily
- Seasonality: All Seasons
- Energy 600.24 (Kcal)
- Carbohydrates 32.02 (g) of which sugars 9.97 (g)
- Proteins 6.42 (g)
- Fat 50.65 (g) of which saturated 10.17 (g)of which unsaturated 30.41 (g)
- Fibers 0.69 (g)
- Sodium 27.68 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz sheep ricotta
- 2 cups all-purpose flour
- 3 oz sugar
- 1/3 cup extra virgin olive oil
- 1/3 cup dry white wine
- 1 tsp powdered sugar
- 2 tsps coffee powder
- 1 1/4 cups peanut oil (for frying)
Tools
- Pan
- Pastry board
- Rolling pin
- Cookie cutter for ravioli
- Small bowl
- Spatula
Steps
Sift the flour into a mound on a pastry board, add 30 g of sugar, a teaspoon of coffee powder, the oil, and the wine. Knead until it becomes a homogeneous dough. Cover it and let it rest for a couple of hours in the fridge.
Sift the ricotta and, in a bowl, mix it with 30 g of sugar. To one half of the ricotta and sugar mixture, also add a teaspoon of coffee powder.
After the dough has rested, roll it out with a rolling pin into a thin sheet, cut out pasta discs with a glass or with the appropriate ravioli cutter. Place a teaspoon of filling on half of the discs and close with the other half, sealing the edges well. I made 11 with only ricotta and 11 with ricotta and coffee powder.
With these quantities you can prepare 22 ricotta cassatelle.
In a saucepan, heat the oil and fry the ricotta cassatelle, drain them and let them dry on absorbent paper. Before serving, sprinkle them with powdered sugar.
Here are the ricotta cassatelle ready
About Ricotta
Ricotta is made throughout Italy but in Sicily, it is enriched with cinnamon, chocolate, candied fruit, orange zest, and lemon. Fresh and snow-white like candied, ricotta boasts a long history; the ancient Romans called it Recoctus and it owes its name to the re-cooking of the whey obtained after cheese production. Let’s take a tour of Italy because this delicate white and slightly grainy paste is produced all over the boot, not only in Sicily where it is also baked and sprinkled with black pepper. The Calabrian version is sprinkled with chili pepper, the “marzotica” is from Puglia wrapped in aromatic leaf (marzotica produced in March), the smoked one from Friuli, and the Piedmontese and Valdostana versions are basket-shaped and made with sheep’s milk. Of course, it goes without saying, the milk is used from sheep, goat, or buffalo, and of course, cow’s milk.
