• Home
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

↑

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Recipe Type » Tarts & Pies » Cassatelle with Ricotta

Cassatelle with Ricotta

Last Updated June 27, 2019. Published January 9, 2019 By Rosemary 17 Comments

Share

Share
Pin
Email
Jump to Recipe

Cassatelle, a Sicilian sweet dough, that are filled with a slightly sweetened ricotta and chocolate chip mixture, then usually deep-fried but can also be baked! Sprinkled with Powdered Sugar then served.

cassatelle on a black plateCassatelle

A while back I received an email from a reader asking me if I had ever heard of these Cassatelle Biscotti (cookies) from Sicily.

And if I had, did I have a recipe. Well after a little bit of digging and inquiring, I acquired this recipe.

Cassatelle pastry dough ingredients almost combined.

Dough almost combined.

Cassatelle dough in a compact ball

Cassatelle dough before refrigerated.

These pastries are made with a simple Italian Pasta Frolla (pie dough) and then filled with a ricotta and chocolate chip filling. Basically the same filling used for Cannoli.

Cassatelle dough is made with a small (very small) amount of either White Wine, Brandy or Marsala, although you could probably just substitute with water or even white grape juice.

cassatelle filled pastries

cassatelle ready for frying

How to Make a Ricotta Filling

Depending on the Ricotta you buy, some brands are a little moister than others. The day before you decide to make your Cassatelle I think it is a good idea to place your ricotta in a sieve over a bowl,

that way the extra moisture will drain. And be sure to store it in the refrigerator.

Ricotta filling ready for filling cassatelle

Doing it this way will insure that your filling will remain creamy without any extra liquid.

Then when you are ready to make your Cassatelle, remove the drained ricotta from the fridge, place it in a medium bowl and mix it with the powdered sugar and fold in the chocolate chips.

How to Fry Pastries

  • Always use a vegetable oil or peanut oil for frying (never olive oil). I don’t fry very often so I don’t like to reuse oil.
  • I like to use a heavy bottomed pot but if you have a deep fryer even better.
  • Heat the oil to the correct temperature before adding the pastry.
  • Turn the pastry a couple of times while cooking.
  • Remove cooked pastry from the pot with a slotted spoon and let drain on a paper towel lined plate.
  • Fried food is always best eaten asap, if you have leftovers, be sure to refrigerate the pastry because of the ricotta filling.

cassatelle on a white board

More Delicious Italian Pastries

Struffoli Italian Honey Balls

Pasticiotti Italian Cream Filled Pastries

Crostata Italian Pie

Sporcamuss Italian Pastry

This is actually the perfect time to make Cassatelle because they are eaten during Carnival “Carnevale” Time in Italy, along with Frappe and Castagnole.

So if you are like a lot of people and can’t get enough of Sicilian Sweets then why not give these Cassatelle a try and let me know what you think of them. Enjoy!

cassatelle on a black plate stand

CLICK HERE TO SAVE THIS RECIPE TO MAKE LATER!

cassatelle on a black plate
Print Recipe Pin Recipe Rate Recipe
5 from 4 votes

Cassatelle with Ricotta

Cassatelle a Sicilian sweet dough, that is filled with a ricotta & chocolate chip mixture, then usually deep-fried but can also be baked! 
Follow me on Youtube!Watch the videos and don't forget to subscribe on Youtube!
Course Dessert
Cuisine Italian
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 18 servings
Calories 117kcal
Author Rosemary Molloy

Ingredients

PASTRY DOUGH

  • 1 3/4 cups + 2 tablespoons all-purpose flour (250 grams)
  • 3 tablespoons granulated sugar (40 grams)
  • 1 pinch salt
  • zest 1/2 lemon
  • 1 tablespoon white wine / brandy or Marsala*
  • 2 tablespoons olive oil
  • 1 teaspoon lemon juice
  • 1/2 cup + 1 tablespoon water (120 grams)

*If you don't want to use alcohol then substitute with white grape juice or water.

    RICOTTA FILLING

    • 1 cup ricotta cheese (250 grams)
    • 1/4 cup powdered / icing sugar (sifted) (31 grams)
    • 1/4 cup mini chocolate chips (44 grams)

    Instructions

    • Before making Cassatelle it is best to place the ricotta cheese in a sieve or cheese cloth over a bowl in the refrigerator, let it sit overnight before using.

    RICOTTA FILLING

    • Once the ricotta has drained make the filling, place the drained ricotta in a medium bowl and mix with the sifted icing sugar until creamy, then fold in the chocolate chips, cover with plastic and place in the fridge until needed.

    PASTRY DOUGH

    • In a large bowl whisk together the flour, sugar, salt and lemon zest, make a well in the middle and add the wine, olive oil and lemon juice, mix with a fork, then gradually add the water (you may not need it all) continue to mix together until you have a smooth and compact dough. Form the dough into a ball, wrap in plastic and chill for one hour.
    • Remove the dough from the fridge and roll it very thin (you could also use a pasta machine for this). Using small or medium round cookie cutters cut out rounds, on half the round place 1 teaspoon of filling (a little less if using small rounds), fold over** the empty half and seal the edges with water then using the tongs of a fork seal around the edges to hold it together.
    • Heat 2 inches of oil in a medium pot to 340F (170C), add 3 or 4 cassatelle at a time and fry until golden (turn them a couple of times frying for about 2 minutes on each side until golden brown).
    • Remove the cassatelle with a slotted spoon and drain on paper towels, when cool dust with powdered sugar and serve.  Enjoy!

    **When folding over the dough you may need to gently pull the dough, these are a very rustic pastry, so no need to make them look perfect.

      If you want to bake these then bake in a pre-heated oven 350F (180C) for 20-25 minutes or until golden.

        Nutrition

        Calories: 117kcal | Carbohydrates: 15g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 21mg | Potassium: 34mg | Sugar: 5g | Vitamin A: 95IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 0.7mg
        Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

        .

        Share

        Share
        Pin
        Email

        Related

        Subscribe today

        Never Miss a Recipe!

          We won't send you spam. Unsubscribe at any time.

          Filed Under: Chocolate, Cookies & Bars, Donuts & Pastries, Most Posts, Tarts & Pies

          Hi, I'm Rosemary.

          Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More
          Subscribe today

          Never Miss a Recipe!

            We won't send you spam. Unsubscribe at any time.

            Popular Recipes

            baked beer bread in a loaf pan

            Easy Homemade Beer Bread

            In a medium mixing bowl beat together melted butter, sugar and eggs for one minute. Add ricotta cheese, flour mixture and vanilla and beat for one minute. Fold in chocolate chips. Spoon batter (which will be thick) into prepared cake pan and bake for approximately 30-35 minutes. Check for doneness with a toothpick. Let cool, remove from pan, drizzle with chocolate and or dust with icing sugar/powdered sugar if desired.

            Easy Italian Breakfast Cake

            Stuffed pasta shells

            ricotta crumb cake cut with 3 slices on a black board

            Chocolate Chip Ricotta Crumb Cake

            cake on a black board with a cake server & forks

            Caramel Banana Pecan Cake

            four cookies on a glass cake stand

            Vanilla Chocolate Thumbprint Cookies

            Categories

            Readers Favorite Trending Recipes

            • pizza dough 3 rounds on parchment paper Best Pizza Dough Recipe
            • puff pastry on a wooden board 10 Minute Homemade Puff Pastry + Recipes
            • gnocchi in a black pan Homemade Potato Gnocchi Recipe
            • cake on a stand with a slice on a black plate with a silver fork Italian Mother-in-Law Cake

            Ingredients.

            • Beef
            • Chicken
            • Chocolate
            • Eggs
            • Fish & Seafood
            • Pasta
            • Pork

            Course.

            • Appetizers & Snacks
            • Breakfast / Brunch
            • Drinks
            • Lunch
            • Main Dish

            Browse.

            • About Me – Rosemary Molloy
            • Contact
            • Disclosure/Privacy
            • Recipe Index
            Copyright ©2021, An Italian in my Kitchen. All Rights Reserved.
            Design by Pixel Me Designs
            To help personalize content, measure adverts and provide a safer experience, we use cookies. By giving consent, you agree to allow us to collect information through cookies.OkNoRead more