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Home » Desserts » Donuts & Pastries » Ricotta Castagnole

Ricotta Castagnole

By: Rosemary Published: January 24, 2020 Updated on: September 13, 2021

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These fried or baked Italian Ricotta Castagnole are made with ricotta cheese which makes them soft and delicious sweet dough balls. The Italian way to bring in Carnival Time.

Table of Contents

  • Ricotta Castagnole
    • How to make Castagnole with Ricotta
      • Never Miss a Recipe!
    • Tips for deep frying
    • What does Castagnole mean?
    • Where did they originate
    • Are fried better than baked
    • The Best Italian Carnival Food
    • How to store them
  • More Delicious Ricotta Recipes
  • Ricotta Castagnole Recipe
    • Ingredients  1x2x3x
      • EXTRAS
    • Instructions 
      • TO BAKE
    • Nutrition

castagnole on a white trayRicotta Castagnole

It’s Carnavale Time in Italy which means time for Castagnole and Frappe. Both so good you will be eating them one after another.

Nowadays when I go to the grocery store its out with the Panettone and Torrone and in with the freshly made Castagnole.

I make both types with and without ricotta. And I can say adding ricotta to recipes makes the dough softer and tastier.

How to make Castagnole with Ricotta

  • In a large bowl whisk together the dry ingredients.
  • Make a well in the middle and add the egg and ricotta.

whisked ingredients with wet ingredients in the middle, mixed together in a bowl

  • Mix together to form a dough.
  • Form small pieces of dough into balls the size of a chestnut.

forming the dough on a board, and rolling into small balls

  • Fry in hot oil or bake if preferred.

lots of dough balls on a board and 8 on a tray ready for baking

  • Remove with a sieve and place on a paper towel lined plate.
  • When still very warm roll in sugar.

castagnole fried and rolling in sugar on a black plate

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    Tips for deep frying

    The best oil to use are peanut, sunflower or canola oils. Be sure to heat the oil to a temperature of 340F (175C). Try to keep it as close to this temperature as possible.

    Lower than this and they will be soggy and not cooked, too high and they will cook too much on the outside and not enough on the inside.

    If you happen to be deep frying a lot of items, it may be best to change the oil half way through.

    What does Castagnole mean?

    It means chestnut, which is the size the dough balls should be before frying, because once they start to fry they will expand in size.

    castagnole with one broken open on a white tray

    Where did they originate

    Castagnole also known as Favette originated in the Region of Rome although they are popular throughout Italy. And of course every region has added their own signature to them. From adding different spices to even filling them after they are made.

    Are fried better than baked

    I am going to say yes fried are better. In my opinion they taste better and they are softer. Baked are good too, but remember they can’t be rolled in granulated sugar because the sugar won’t stick, so they should be dusted in powdered sugar instead.

    The Best Italian Carnival Food

    Some of the best food is made and shared during this time of the year, which starts approximately two weeks prior to Ash Wednesday and ends on Shrove Tuesday, this year the start is February 8th and ends the 25th of February.

    My mother-in-law used to make the best deep fried sweet ravioli (which I hope to share soon). Besides Castagnole who can forget Frappe?

    baked castagnole on a black tray dusted with powdered sugar

    How to store them

    I don’t recommend storing them at all, since they are fried they should be eaten as soon as possible. Even the baked may become drier and harder if left over.

    More Delicious Ricotta Recipes

    Cassatelle with Ricotta

    Ricotta Gnocchi Recipe

    Italian Orange Ricotta Cookies

    Italian Chocolate Chip Ricotta Cake

    So if you are looking for something sweet to celebrate Carnival Time why not try making some Ricotta Castagnole and let me know what you think. Enjoy!

    castagnole on a white tray

    castagnole on a white tray

    Ricotta Castagnole Recipe

    Rosemary Molloy
    These fried or baked Italian Ricotta Castagnole are made with ricotta cheese which makes them soft and delicious sweet dough balls.
    5 from 12 votes
    Prevent your screen from going dark
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    Prep Time 10 mins
    Cook Time 4 mins
    Course Dessert
    Cuisine Italian
    Servings 30 castagnole
    Calories 39 kcal

    Ingredients
      

    • 1 cup all purpose flour (125 grams)
    • 3 tablespoons granulated sugar (37.5 grams)
    • 1 tablespoon cornstarch (8.5 grams)
    • 1/2 teaspoon baking powder
    • 1 pinch salt
    • zest of 1/2 a lemon (or orange if you prefer)
    • 1 large egg
    • 1/2 cup ricotta cheese (125 grams)

    EXTRAS

    • 1/4-1/2 cup granulated sugar for rolling (50-100 grams)
    • 2-3 tablespoons powdered / icing sugar for sprinking

    Instructions
     

    • If the ricotta is very watery then place in a sieve over a bowl and leave to drain for about 15 minutes.
    • In a large bowl whisk together the flour, sugar, corn starch, baking powder, salt and zest. Make a well in the middle add the egg and ricotta.
    • Mix together with a fork or spatula the ingredients almost come together. Move the mixture to a lightly floured flat surface and gently knead a few times to form a soft compact dough. The dough will be a little sticky but do not add extra flour, lightly dust hands with flour while kneading. Cover the dough with a tea towel and let rest for 20 minutes.
    • Remove small pieces of dough and form into balls the size of a chestnut.
    • In a medium high sided pot add about 3 inches of oil, heat the oil to 340F (175C), keep the temperature as close to this as possible.
    • Fry 3-4 castagnole at a time, turning to fry golden brown on both sides. Two minutes on each side should be enough time. Remove them with a slotted spoon to a paper towel lined plate, leave for a few seconds then roll in granulated sugar. Place on a clean plate and serve immediately.

    TO BAKE

    • Pre-heat oven to 350F (180C), line a cookie sheet with parchment paper.
    • Place the castagnole on the cookie sheet and bake for about 12-15 minutes or until golden brown. Let cool and dust with icing sugar.

    Nutrition

    Calories: 39kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 9mgSodium: 8mgPotassium: 18mgFiber: 1gSugar: 3gVitamin A: 28IUCalcium: 13mgIron: 1mg
    Keyword castagnole, castagnole recipe, ricotta castagnole
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      1. Maria says

        February 19, 2022 at 2:31 am

        5 stars
        I made them, so delicious and very easy to do.
        Thank you so much for such a nice recipe.

        Reply
        • Rosemary says

          February 20, 2022 at 10:16 pm

          Hi Maria, thanks so much, so glad you enjoyed them. Have a wonder Sunday.

          Reply
      2. Dawn says

        December 31, 2021 at 7:28 am

        Can I keep the dough in the fridge a couple days before frying the castagnole?

        Reply
        • Rosemary says

          December 31, 2021 at 5:28 pm

          Hi Dawn, yes the dough wrapped well in plastic will keep for 2 days in the fridge. Happy New Year.

          Reply
      3. Melinda Lewis says

        September 28, 2020 at 10:06 pm

        I Love your site, living in Sovizzo and we have a bakery just across the street that we love, but I love your yummy recipes because we get to home baked treats. We have had such fun cooking with them during COVID times. Do you have any good recipes for chestnut flour? I love using this flour for pasta, but can not find any other recipes for this flour.

        Reply
        • Rosemary says

          September 29, 2020 at 10:49 am

          Hi Melinda, thanks so much, I have never baked with chestnut flour, but now I am intrigued. I will look into it. Thanks

          Reply
      4. Ann says

        February 4, 2020 at 11:53 am

        These look delicious and so easy to make. Definitely will make these around Easter time.

        Reply
        • Rosemary says

          February 4, 2020 at 5:32 pm

          Thanks so much Ann, I hope you enjoy them.

          Reply
      5. Lana Mayevsky says

        January 29, 2020 at 2:47 am

        5 stars
        Baked these in my air fryer. Thanks so much for the delicious recipe!

        Reply
        • Rosemary says

          January 29, 2020 at 8:24 am

          Hi Lana, thanks, and good to know. Have a great week.

          Reply
      6. Cannoli says

        January 24, 2020 at 9:17 pm

        What if you roll them in sugar…or better yet,sugar cinnamon before you bake them
        A delicious experiment!
        I might even add a bit of cocoa powder to the sugar cinnamon…yumyumyum

        Reply
        • Rosemary says

          January 24, 2020 at 9:45 pm

          That is a great idea, let me know how it goes if you do it! Have a great weekend.

          Reply

      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

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