Italian Cassatelle with Ricotta
User Reviews
5
Italian Cassatelle with Ricotta
Description
This recipe for Italian Cassatelle centers on a pasta-like dough made from flour, sugar, salt, lemon zest and juice, white wine (or brandy or Marsala), olive oil, and water. The dough is kneaded into a smooth ball and chilled before rolling out paper-thin. The filling consists of ricotta cheese that has been drained overnight to remove excess moisture, combined with sifted powdered sugar and mini chocolate chips folded in for sweetness and texture.
The assembled cassatelle are traditionally shaped like small purses or turnovers and can be fried or baked. The gently sweet lemon-scented dough pairs well with the creamy, mildly sweet ricotta and chocolate chips inside. This results in a tender and flavorful pastry that’s unique within Italian desserts.
If fried, the cassatelle are best enjoyed immediately; if baked, they can be stored refrigerated in an airtight container for up to 2-3 days. The recipe’s balance of lemon, sweetness, and creamy filling makes it distinctive.
Ingredients
PASTRY DOUGH
- 1¾ cups all-purpose flour 250 grams, 2 tablespoons
- 3 tablespoons granulated sugar (40 grams)
- 1 pinch salt
- ½ tablespoon lemon zest
- 1 tablespoon white wine or brandy or Marsala
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- ½ cup water 120 grams, room temperature
*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 sugar 31 grams, aka icing sugar; sifted
- 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
- Drain the ricotta overnight to avoid soggy fillings and ensure a creamy, thick texture in the filling.
- If frying the cassatelle, serve them immediately to enjoy optimal texture and flavor.
- Baked cassatelle may be stored in an airtight container in the refrigerator and consumed within 2 to 3 days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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