CASSATELLE FRITTE (Sicilian Fried Ricotta Sweets)


There is all the flavor of the Sicilian land, sweet and passionate, in these little pastries that jealously preserve a precious and rich filling.




  • 35 oz of sheep ricotta cheese;
  • 3 cups + 2 tbsp of “00” flour;
  • ¾ cup + 3 tbsp of granulated sugar;
  • ¼ cup of dark chocolate flakes;
  • 1 sachet of vanillina
  • extra virgin olive oil;
  • 1/2 glass of Marsala
  • icing sugar;
  • cinnamon powder



  • Place ricotta it in a bowl  with ½ cup + 3 tbsp of sugar, chocolate flakes, vanillin and a pinch of cinnamon.
  • Mix with a small wooden spoon until all the ingredients are well mixed.
  • Separately mix the flour with half a glass of oil to form small grains, add the remaining sugar and sprinkle with cinnamon.
  • Complete the dough with Marsala, working it until you get an elastic dough to spread with a rolling pin or pasta machine.
  • Make strips as wide as lasagne and fill them with the previously seasoned ricotta.
  • Close each box in the same way as a large ravioli and cut the dough with a toothed wheel, taking care to leave some space between the edge of the filling and the edge of the dough itself.
  • Fry in hot oil. Serve the cassatelle sprinkled with icing sugar mixed with cinnamon.



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