sweet ricotta ravioli, or Sicilian fried cassatelle. There are some sweets in Sicily, especially in western Sicily, They are prepared in the months to Easter Carnival. Actually, now you can find them almost all year round and also in other areas, perhaps with a different stuffing. The traditional recipe, In fact, It provides a filling made with ricotta and chocolate chips, but simply it is also flavored with lemon zest (my favorite variant, one that will leave in this recipe) or with special fillings as a cream chickpea with cinnamon, chocolate and candies: I have never tasted those with chickpeas, but I find it very interesting variation and I'll try to do it again soon. The dough is made of flour, eggs, lard, sugar and Marsala. They are not difficult to prepare, It just takes a little’ dexterity in the closure of ravioli: you have to make out all the air and perfectly seal the edges, otherwise it will open up a bit’ in baking (said this, to me someone always pops up but nothing happens serious). You can prepare them with the lemon zest or with chocolate, and I suggest you use the drops because they are more resistant to high temperature frying, otherwise you'll end up with the ricotta Brown. They are also very good the next day and will keep for up to 3-4 days at room temperature. If you like sweets, sweetened, Also have a look at cassatedde baked, with a mixture based on enriched pastry and a filling of ricotta and chocolate, and at sfinci of St. Joseph, one of my favorite desserts. And of course do not miss all my CARNIVAL RECIPES. Have a good day!
SWEET FRIED RAVIOLI RICOTTA (cassatelle SICILIANE)Print This
- 300 g flour 00
- 30 milliliters of Marsala or sweet wine (a Pantelleria Passito e.g.)
- 30 grams of lard
- 50 grams caster sugar
- 2 whole eggs
- a pinch of salt
- 300 grams of ricotta cheese
- 100 grams of powdered sugar
- the grated rind of half organic lemon or chocolate chips
- egg white to seal cassatelle, just enough
- icing sugar for garnish cassatelle
- peanut oil for frying, just enough
For the mixture of Sicilian fried cassatelle: put the flour on the work surface, make a hole in the center and add the eggs. Beat the eggs with a fork incorporating some’ of flour and getting some sort of batter, then add the granulated sugar, lard and salt until. Start kneading and, when you obtain a coarse clay, add the Marsala. Knead until a smooth homogeneous mixture. Wrap the dough in plastic wrap and let rest in refrigerator for at least an hour. If you want, you can also prepare the dough with one day in advance, and store it in the refrigerator until ready to use.
For the filling: Sift the ricotta in a sieve with a fine mesh. Add the powdered sugar and lemon zest and whisk until creamy smooth and compact. If you want, you can replace the lemon zest with chocolate chips: the one with the chocolate, in fact, It is the main variant, but I prefer the simple cassatelle with a nice fresh lemon scent. Keep the filling of ricotta cheese in the refrigerator until ready to use.
Composition of sweet ravioli Sicilian ricotta cheese: roll out the dough with a rolling pin of cassatelle on well floured work surface. I recommend that you divide it into 3-4 pieces because you will need space. You have to spread to a thickness of approximately 3 mm there. By using a round pastry rings, derive discs of 8-10 centimeters in diameter. Arrange on each disc, in non-central location but slightly lateral, some’ filling of ricotta, moisten the edges with lightly beaten egg white and fold the disc on itself so as to form a crescent. Press the edges well, letting out the excess air (otherwise the ravioli could open in cooking) then seal pressing with the tines of a fork. Finally, finish the edges with a toothed wheel.
Fry the Sicilian ricotta cassatelle in plenty of peanut oil, at a temperature of 160 degrees, until they are lightly browned on both sides and will float on the oil surface. Leave them on paper towels a few minutes so you do lose the excess oil. When they are tepid, garnish fried ravioli with ricotta cakes with icing sugar and serve immediately. Actually, are also excellent cold (I prefer them) and even good the next day. Bon appétit!