Fried sweet ravioli with ricotta i.e. Sicilian cassatelle. They are sweets that in Sicily, especially in western Sicily, They are prepared in the months to Easter Carnival. Actually, now you can find the fried ravioli with ricotta cakes virtually all year and even in other areas, perhaps with a different stuffing. The traditional recipe of Sicilian cassatelle, In fact, It provides a filling made with ricotta and chocolate chips. But they are also found simply 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. And do not forget to have a look at all my REGIONAL DESSERT RECIPES FOR CARNIVAL.
I've never tasted those with chickpeas, but I find it very interesting variation and I'll try to do it again soon. The dough of the fried sweet ravioli of ricotta cheese it's made from 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 get all the air out and seal the edges perfectly, otherwise it will open up a bit’ in baking (said this, to me someone always pops up but nothing happens serious).
Variants of fried sweet ricotta ravioli or Sicilian cassatelle
You can prepare the Sicilian cassatelle with lemon zest or chocolate. And I suggest you use drops because they're 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 SAINT JOSEPH, one of my favorite desserts. And of course do not miss all my CARNIVAL RECIPES, the CAKES WITH CHEESE and all my SICILIAN RECIPES. Have a good day!
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, to taste
icing sugar for garnish cassatelle
peanut oil for frying, to taste
For the dough of the fried Sicilian 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 a little flour and getting a kind 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 panetto in food film and let stand in the refrigerator for at least an hour. If you want, you can also prepare the dough a day in advance, and store it in the refrigerator until it is used.
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. Store ricotta filling in the refrigerator until used.
Composition of sweet ravioli Sicilian ricotta cheese: spread the dough of the casetes on the well-floured work top with a rolling pin. 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, a little ricotta filling, moisten the edges with the slightly beaten egg white and fold the disc back on itself to form a crescent. Press the edges well, getting the excess air out (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 slightly golden on both sides and float on the surface of the oil. Leave them on absorbent paper for a few minutes so that excess oil is lost. 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!