Italian Cassatelle with Ricotta
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5.0
66 reviews
Excellent
Italian Cassatelle with Ricotta
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Cassatelle a Sicilian sweet dough, that is filled with a ricotta & chocolate chip mixture, then usually deep-fried but can also be baked!
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Ingredients
PASTRY DOUGH
- 1¾ cups + 2 tablespoons all-purpose flour (250 grams)
- 3 tablespoons granulated sugar (40 grams)
- 1 pinch salt
- ½ tablespoon lemon zest
- 1 tablespoon white wine / brandy or Marsala*
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- ½ cup water (room temperature) (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)
- ¼ cup powdered / icing sugar (sifted) (31 grams)
- ¼ 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, depending if your dough is too dry you may need to add 1-2 tablespoons of extra water, start with one tablespoon, 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.
Notes
- If frying then they should be consumed at that time, if baked they can be stored in an airtight container and refrigerated from 2-3 days.
Nutrition Information
Show Details
Calories
117kcal
(6%)
Carbohydrates
15g
(5%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
10mg
(3%)
Sodium
21mg
(1%)
Potassium
34mg
(1%)
Sugar
5g
(10%)
Vitamin A
95IU
(2%)
Vitamin C
0.1mg
(0%)
Calcium
47mg
(5%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 18servings
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 21mg | 1% |
| Potassium | 34mg | 1% |
| Sugar | 5g | 10% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 47mg | 5% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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