'CASSATEDDI CA RICOTTA' The Cassatelle, short crust pastries with a delicious filling, are typical of the all Sicilian region, where they take on different names and variations within the recipe. In Palermo province the filling is usually made of chickpeas, sugar, cinnamon, chocolate and pumpkins; in Agira, and in general in Enna province, 'cassatelle' are filled with ricotta cheese and almonds, while in the Eastern coast of Sicily, in Catania province, the simple Cassatelle (also named Raviole) with ricotta cheese, or ricotta cheese and dark chocolate, are very common.
Here is the delicious recipe of this last version...
500 gr of flour; 100 gr of granulated sugar; 1/2 glass of extra vergin olive oil; 2 spoons of Marsala wine; 400 gr of ricotta cheese; 50 gr of fresh ricotta cheese; 50 gr of dark chocolate; cinnamon; icing sugar; oilseed; salt.
Knead the dough with two spoons of sugar, Marsala wine, extra vergin olive oil and a pinch of salt; add water as required to obtain a compact dough. Cover it and leave it rest for approximately 30 minutes.
Sift the ricotta cheese, put it in a mixing bowl and mix it with the remaining sugar, the dark chocolate chips and a pinch of cinnamon.
Roll out the dough, until it gets thin and create circles.
Place a couple of spoons of filling on top of the circles e bend them up, creating the 'ravioli' or half-moon shape.
Fry the 'cassatelle' in abundant oil and serve them warm with a wipe of icing sugar.
To serve ideally with a fortified wine, as a Malvasia or a Passito.
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