Home » Fried sweet ravioli with ricotta (Sicilian cassatelle)

Fried sweet ravioli with ricotta (Sicilian cassatelle)

Traditional Sicilian recipe

by Ada Parisi
5 min read
Ravioli dolci fritti di ricotta (cassatelle siciliane)

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, Nowadays it is possible to find fried sweet ravioli with ricotta practically all year round, also with a different custard-based filling, chocolate or pistachio cream. The traditional recipe of Sicilian cassatelle, In fact, It provides a filling made with ricotta and chocolate chips. Since we have already entered the Carnival period, don't forget to take a look at all my REGIONAL DESSERT RECIPES FOR CARNIVAL.

The mixture of fried ravioli ricotta cake 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 get all the air out and seal the edges perfectly, otherwise, they may open slightly during cooking.

Variants of fried sweet ricotta ravioli or Sicilian cassatelle

You can also prepare Sicilian cassatelle by flavoring ricotta with lemon zest or chocolate. And I suggest you use chocolate chips because they are more resistant to high-temperature frying, otherwise you will end up with brown-colored ricotta. Fried sweet ricotta ravioli are also excellent the next day and can be kept for up to 3-4 days at room temperature. If you like sweets with ricotta, Also have a look at Cassatedde BAKED, with a dough based on enriched shortcrust pastry and a filling of ricotta and chocolate and their CHOCOLATE VARIANT. And then to the very soft SIGHS OF NUN and at Sfinci SAINT JOSEPH, one of my favorite desserts. And of course do not miss all my CARNIVAL RECIPES, All my CAKES WITH CHEESE and all my SICILIAN RECIPES. Have a good day!

Ravioli dolci fritti di ricotta (cassatelle siciliane)


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 3.0/5
( 4 voted )


300 grams of double type 00 flour

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

icing sugar for garnish cassatelle

peanut oil for frying


Fried sweet ravioli with ricotta (Sicilian cassatelle)

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!

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Name*kathy 22 February 2024 - 02:29

Hi. I am looking for a name of ricotta that my grandmother used to make the filling for sweet ravioli. Perhaps – hoping u may know It was something like rigatieoni ricotta. She said it was good to use as it doesn’t shrink. Please hoping u know

Ada Parisi 22 February 2024 - 17:09

Hi Ketty, I think that the cheese that your grandmother used was not ricotta but “rigatino caciotta” a traditional sicilian cheese semi aged or fresh that in the fresh version is almost weet and that was use for sweet ravioli or sweet fillingd. Because ricotta is always called simply ricotta, now “ricotta in fascella” from the name of the bowl. Hope you can find this info useful. Best, ADA

Daisy February 19, 2023 - 14:51

Hello. If it remains paste you can freeze?

Ada Parisi February 19, 2023 - 17:11

Good morning Margaret, Yes, If the dough is leftover, you can freeze it and use it within 7-10 days after thawing in the refrigerator.

elisabetta 12 February 2018 - 14:16

Dear Ada
I like to go crazy Sicilian cassatelle, with the filling that melts in the mouth.
Thanks for the wonderful recipe

Ada Parisi 13 February 2018 - 14:14

But thanks to you for your attention! Have a good day!


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