cassatelle on a black plate
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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! 
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Dessert
Cuisine: Italian
Keyword: carnaval sweets, cassatelle, Italian pastries
Servings: 18 servings
Calories: 117kcal
Author: Rosemary Molloy / An Italian in my Kitchen



  • 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.


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


    • 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.


    • 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.


    • 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.


        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