(“Ravioli con Crema
(“Cassateddi Fritti o ‘Nfurnati”)
These delicious ricotta cream turnovers are another spin-off of the breast of virgin, the minni of virgin,
originally baked or fried around March 20, when the spring equinox occurs and the spring season
There are many variations of this original recipe: in other places in Sicily the cassateddi are filled with vanilla
or chocolate custard or with preserved fruits, but no one can equal the savory filling made with the ricotta made
in Trapani from sheep’s milk or the particular taste of the cassateddi made in Syracuse where honey is used instead
In the province of Trapani and of Syracuse, the cassateddi are now made for Carnevale, the feast which occurs
before Lent and also for the Christmas Season.
Those delicious pastries baked or fried are well liked and are now prepared all year around as a snack or as
The original recipe made with bread dough and stuffed with ricotta, honey and spices, has been slightly changed and
updated to include some fat, alcohol and eggs, giving to the cassateddi the present characteristics of lightness
and a distinctive taste very pleasant to the palate.
The ricotta available in our markets is not as dry as the Sicilian ricotta, but the problem can be solved by adding
some sponge cake crumbs or crushed cookies.
THIS RECIPE WILL MAKE 24 CASSATEDDI, VERY TASTY EITHER BAKED OR
½ lb. ricotta
sugar or ½ cup of honey
oz. chocolate chips
oz. diced preserved fruit
drop cinnamon oil
zest of 1
orange or 1 drop of orange extract
small pinch of
lb. Semolina flour
cup granulated sugar
or 6 tablespoons of honey
tablespoons of olive oil or 4 oz. Crisco or butter
shots of cognac or vodka or ½ cup of Marsala wine
small pinch of
zest of 1
canola or corn
oil for deep frying
eggs beaten with a 4 tablespoons of milk for the egg-wash if baking the cassateddi.
Mix all the ingredients to make filling. Filling should be of a nice consistency. If filling is too watery add some
crumbs made of sponge cake or cookies.
Mix all ingredients to make dough and knead for 4-5 minutes. Dough should be smooth and more consistent of bread or
pizza dough. Add some water if the dough is too hard to knead.
Cover and rest dough for 20/30 minutes.
Divide the dough in 4 pieces, and divide each piece into 6 pieces, shape into balls.
Roll each piece of dough with a rolling pin to 1/8 inch, giving an elliptical shape.
In the center of each piece, place 1 teaspoon of filling, and pull over the stuffed dough the long way, in the
shape of a half moon, press down on the borders, making sure they are properly sealed to avoid the filling from
leaking. Place them in a greased baking sheet. When you have prepared all the cassatelle proceed with the
Over a medium heat, deep fry the cassatelle and turn until golden on both sides. Transfer to a dish covered with
paper towels to drain.
Sprinkle with granulated sugar or honey and serve hot or cold.
Egg wash the cassatelle and bake at 375 degrees, until golden color.
Sprinkle with a light dusting of powdered sugar or honey, serve hot or cold.