Fried sweet ravioli with ricotta (Sicilian cassatelle)

Procedure

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!