Cassatelle or casateddi are a sweet ravioli treat originating from the province of Trapani in Sicily. They are traditionally eaten around the time of Easter and Carnevale. The filling is similar to cannoli and they can be fried or baked. They are served warm and dusted with powdered sugar or cinnamon. You can choose between the ricotta filling and the chickpea filling below or you can prepare them both. This recipe takes about 20 minutes to prepare and makes 10 servings.
Ingredients:
For the dough:
- 1kg durum wheat flour
- 150g lard
- 100g sugar
- 2 egg yolks
- 2 glasses of white wine
For the ricotta cream:
- 1 kg sheep ricotta
- 700 grams of sugar
- 100 drops of dark chocolate
- 100g capello d’angelo (in the absence of which you can use the zuccata)
- grated rind of 1 lemon
For the chickpea cream:
- 800g chickpeas
- 300g icing sugar
- bitter cocoa
- 100g capello d’angelo (in the absence of which you can use the zuccata)
- 100g dark chocolate with cinnamon
- 2 egg whites, for sealing the dough
- vegetable oil, for frying
Source:
- Photos and recipe by TasteAtlas
