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Sicilian sandwiches stuffed with ricotta and salami

Baked, soft and greedy

by Ada Parisi
5 min read
Panini siciliani ripieni di ricotta e salame

Sicilian sandwiches stuffed with ricotta and salami and baked, prepared such as the typical Catania ravazzate with Sicilian dough from rotisserie sweet and savory at the same time. Soft. A perfect recipe for a buffet or aperitif, to be served together with other strong pieces of the Sicilian rotisserie such as the soft Pizza, the Rollo’ AI FRANKFURTERS, the CALZONES WITH HAM AND CHEESE. With VIDEO RECIPE stepping on my YouTube channel, to which I invite you to subscribe (for free) turning on notifications to stay up to date.

Now you may be wondering: but the recipe of ravazzate where it would be? You're right: the recipe is ready and I will publish it as soon as possible. Sometimes time passes so fast that it overwhelms me. In any case, the procedure is identical, but change the filling, Why the ravazzate of Catania are stuffed with meat sauce and peas. While these sandwiches are stuffed with ricotta and Salame Cacciatore Italiano. I can't spare you leavening times, but the filling is definitely faster to prepare.

You can also use other types of salami not too coarse-grained. Of course, I suggest you use ricotta of sheep, and not to add salt to the filling, given the presence of salami and Parmigiano Reggiano. abound, instead, with black pepper. About Stuffed bread, have you already tried my BREAD STUFFED SICILIAN?

As always, This dough matures in the refrigerator for 14-24 hours and then a double leavening, before the dough and then the individual sandwiches already stuffed. The result is guaranteed: the Sicilian sandwiches stuffed with ricotta and salami they are delicious lukewarm, excellent cold, greedy and above all versatile. Have fun inventing new fillings and let me know! Have a good day.

Panini siciliani ripieni di ricotta e salame


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )


500 grams of flour type zero

75 grams of lard

12 grams of salt

50 grams of sugar

2 grams of active dry yeast

140 milliliters of water

140 milliliters of whole milk

500 grams of ricotta cheese

an Italian Cacciatore Salami or other salami with a not too coarse grain

50 grams of grated Parmigiano Reggiano PDO

ground black pepper

an egg yolk and a little milk to brush the sandwiches

sesame seeds


As you can see in the video recipe on my YouTube channel (Sign up so you don't miss updates, it's free) Sicilian sandwiches stuffed with ricotta and salami are easy to prepare. You just have to wait for the leavening times.

For the Sicilian rotisserie dough, put the sifted flour in the planetary mixer, Brewer's yeast, sugar and salt, making sure that the salt is placed away from the yeast. Add water and knead at low speed: when you have obtained a fairly homogeneous dough, Add lard several times.

Working in a planetary mixer, always at low speed, until the dough is smooth and strung. Then, Transfer the dough to the work surface and knead it for 5 minutes by hand, Vigorously. It will have to become shiny and silky. Form a ball and put the dough in a bowl. Cover with plastic wrap and refrigerate for 12-24 hours.

Once the maturation time has elapsed, Transfer the dough to room temperature and wait until doubled. If the environment is too cold, you can put the dough in the oven with a light on (without temperature of course). When the dough has doubled, Divide it into pieces of 80 grams each and cover them with plastic wrap. It is important that the dough does not dry out.

Prepare the filling by working the ricotta with freshly ground black pepper and grated Parmigiano Reggiano PDO. Cut the Cacciatore Italiano Salami into slices and then cubes and add them to the filling.

Roll out the pieces of dough and stuff them with the filling as you can see in the VIDEO RECIPE, Then close them carefully and give them a round shape by rounding them on the work surface. Let the stuffed buns rise until doubled, arranged in a baking tray and covered with plastic wrap.

Preheat the oven to 180 degrees static. Brush the buns with egg yolk mixed with milk and sprinkle with sesame. Cook for 15-20 minutes or until the rolls stuffed with ricotta and salami are evenly golden. Allow to cool for 10 minutes before tasting. They are also excellent cold! Bon appétit.

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