chocolate and ricotta cassatelle

Chocolate and Ricotta Cassatelle


Chocolate and Ricotta Cassatelle

A traditional Sicilian sweet dough shaped into half-moon pastries, filled with ricotta and chocolate. These are usually deep-fried, but they can also be baked. Sprinkled with icing sugar.
Prep Time 1 min
Cook Time 15 mins
Total Time 1 hr 10 mins
Servings 12 pieces
Calories 300 kcal



  • 250 g plain flour, sifted, plus extra for dusting
  • 50 g caster sugar
  • 1 small lemon, finely grated zest, and 1 tbsp lemon juice
  • 1 large egg
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp Marsala liqueur, white wine, or brandy


  • 250 g ricotta
  • 50 g icing sugar, plus extra for dusting
  • 1 small orange, finely grated zest
  • 50 g dark chocolate chips, roughly chopped


  • Make the filling, Tip the ricotta into a cheesecloth and suspend the ricotta over a bowl to catch any liquid. Leave to drain while you make the dough.
  • Combine the flour, sugar, and lemon zest in a bowl, then make a well in the center. In a separate bowl, beat together the egg, oil, lemon juice, and Marsala.
  • Pour the wet mixture into the well in the dry ingredients and bring them together. Add enough water to make a pliable dough. ( 1-3 tablespoons)
  • Turn the dough out onto a lightly floured surface and knead for 5 minutes, until smooth and silky. Divide dough into 4 equal balls, flatten each one slightly, then wrap in cling wrap. Chill for 20 minutes.
  • Lightly squeeze the ball of ricotta, to release any excess moisture, then pass through a sieve 3 times until smooth and creamy. Stir in the icing sugar, orange zest, and chocolate chips. Cover and chill the mixture until ready to use.
  • Take the dough from the refrigerator and roll it out very thinly or you could use a pasta machine. cut out a 10cm round cutter, cut out three rounds. On half the round place 1 teaspoon of filling (a little less if using small rounds), fold over the empty half and seal the edges with water then use a fork seal around the edges to hold it together. then repeat with the remaining dough, to get a total of 12 cassatelles altogether. Chill for 20 minutes.
  • Heat the deep fryer to170C/338F. Cook the cassatelles in batches for 3-5 minutes, turning halfway through cooking, until cooked through and golden. Lift each batch out of the oil and drain on a paper towel. Repeat until all are cooked.
  • If you want to bake these preheat oven 180C/350F for 20-25 minutes or until golden. Allow to cool and dust with icing sugar.

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