Ricotta and Chocolate Cassatelles

Ricotta and Chocolate Cassatelles. From fresh fish to delicious produce and soul warming desserts, Sicily is a foodies dream and we recently had the pleasure of immersing ourselves in it! Already great fans of Italy and its lovely produce, wine, seafood and time honoured recipes, we were excited to explore this mecca for foodies and we weren't disappointed. To start with the produce is divine. The island is blessed with fertile soil and brilliant weather.  You thought you knew what an eggplant or tomato tasted like, however, head over give it a try. You will bang on about it, like my partner for the rest of the trip, (and back at home, to anyone that will listen!) Next the wines are fabulous and plentiful. You are hard pressed to not find a decent bottle between 3-6 Euros.  Once again it comes down to soil and climate, apparently perfect for grapes. You can even visit many wineries on the side of Mt Etna (Europe's biggest active volcano). What we really fell in love with was the cheese and pastries, however, mainly the ricotta! In Sicily you will find ricotta in pretty much every single course: light crostini’s, pasta and vegetable dishes and pastries like cassata (a typical Sicilian cake) cannoli and cassatelles. Ricotta and Chocolate Cassatelles. Chocolate and ricotta is stuffed into dumpling sized pastry and deep fried for a delicious Italian speciality. Once we discovered cassatelles, a fried dumpling sized pastry filled with ricotta we knew it was love. We have such lovely memories of Sicilian dishes however; this is the one we are continuously trying to recreate. See how we have done and then  discover and enjoy for yourself.
  • Firstly you need to mix together the ricotta and 200g of sugar, save the rest of the sugar for the dough. Leave to cool in the fridge. If you have time prepare this the night before.
Ricotta and Chocolate Cassatelles. Chocolate and ricotta is stuffed into dumpling sized pastry and deep fried for a delicious Italian speciality.
  • Start your dough by placing all of the flour, a pinch of salt and olive oil to the bench, then marsala and water if necessary. Mix until dough is smooth and soft, cover and let stand for about half an hour.
  • Add the chocolate chips, cinnamon and the grated lemon peel to the mixed ricotta.
  • Roll the dough out into a thin sheet. With a pasta bowl create small disks around 10cm in diameter.
Ricotta and Chocolate Cassatelles. Chocolate and ricotta is stuffed into dumpling sized pastry and deep fried for a delicious Italian speciality.
  • On each circle place a generous teaspoon of cream cheese. Close forming a half-moon; you can use egg white to close or mash the edge together to seal.
  • Heat your oil to 170C. Fry in hot oil, drain well and sprinkle over the icing sugar. You can test the oil is hot enough by inserting a small piece of dough; if numerous bubbles are formed,  and it is quickly afloat your oil is ready.
  • Let them drain and place on paper towel. Sprinkle with lots of sugar and serve them hot or cold.
Ricotta and Chocolate Cassatelles. Chocolate and ricotta is stuffed into dumpling sized pastry and deep fried for a delicious Italian speciality. We also tried them filled with ricotta and pistachio. It was a complete tie with this recipe, absolutely unbelievably delicious! I’m Brittnay from The Nut Butter Hub; I am your typical Aussie living in London, ; with a constant hankering for hummus and red wine. My passions include searching for my perfect campervan, picnics with a view, making hummus and homemade cereal! If you love a healthy and delish snack check out my favourite; homemade honey and cinnamon corn puffs! Please visit Brittnay at The Nut Butter Hub. She has the most gorgeous recipes and amazing photographs too. Thanks Brittnay for a great guest post!
Ricotta and Chocolate Cassatelles. Chocolate and ricotta is stuffed into dumpling sized pastry and deep fried for a delicious Italian speciality.
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Ricotta and Chocolate Cassatelles

Ricotta and Chocolate Cassatelles. Chocolate and ricotta is stuffed into dumpling sized pastry and deep fried for a delicious Italian speciality.

Author Brittnay

Ingredients

  • 500 g wheat flour
  • 1/2 cup olive oil
  • 1/2 glass marsala
  • 250 g sugar
  • pinch of salt
  • 500 g ricotta cheese
  • zest of 1 lemon
  • 50 g chocolate chips
  • cinnamon to taste
  • oil for deepfrying
  • icing sugar to decorate

Instructions

  1. Mix together the ricotta and 200g of sugar, save the rest of the sugar for the dough. Leave to cool in the fridge, ideally prepare this the night before. 

  2. Start your dough by placing all your flour, a pinch of salt and olive oil to the bench, then marsala and water if necessary, mix until dough is smooth and soft: cover and let stand for about half an hour.

  3. Add the chocolate chips, cinnamon and the grated lemon peel to the mixed ricotta.

  4. Roll the dough out into a thin sheet, with a pasta bowl create small disks around 10cm in diameter.

  5.  On each circle place a generous teaspoon of cream cheese.

  6. Close forming a half-moon, you can use egg white to close or mash the edge together to seal.

  7. Heat your oil to 170C and fry before sprinkling over the icing sugar. You can test the oil is hot enough by inserting a small piece of dough. If numerous bubbles are formed and it is quickly afloat your oil is ready.

  8. Let them drain and place on paper towel then sprinkle with lots of sugar and serve them hot or cold.

                 

4 Comments Add yours

  1. Megala says:

    Hi!
    We, Indians, do make something similar! Seems interesting!

    1. Amanda says:

      What do you call it? Are the fillings similar?

  2. These cassatelles look so delicious! Wonderful item Amanda, feels the way I felt when I came to live in Nice from Switzerland, I was amazed at how a melon or a cauliflower tasted so wonderfully, nothing to compare with the ones I ate up North 🙂 ! I’ve already been to Sicily a few years ago, you made me want to visit again 🙂

    1. Amanda says:

      Thanks so much Patty. It is wonderful to go to new place and absorb all the food ideas and be inspired. I find I no longer miss so many items from the UK. There’s a whole world out there!

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