Sicilian Cassatelle with Ricotta, also called sweet ravioli, are served during Carnevale in Italy. These little crescents of dough are filled with sweet ricotta and although are traditionally fried, they can be enjoyed baked as well!

  • Ricotta, drained,  put ricotta in a wire sieve in the refrigerator for several hours or overnight, to remove water in excess.
    Granulated sugar, 7 Oz
    Vanilla, 1/2 Teaspoon
    Cinnamon, 1/2 Teaspoon
    Eggs plus 1 egg white, 4
    Fat, melted, 3 Oz
    Milk, 3 Oz
    Flour, 14 Oz
    Baking powder, 1/2 Teaspoon
    Oil for deep frying, 14 Oz
    Confectioners’ sugar


  1. Filling: combine ricotta with 1/4 cup granulated sugar, vanilla, cinnamon and the egg white in a large bowl; set aside.
    Combine the 4 eggs, melted fat, remaining 2 tablespoons of granulated sugar and milk in a small bowl.
  2. Pour 3 1/2 cups flour on a board; make a well. Pour the egg mixture in the center; sprinkle with baking powder. Use a fork to incorporate the liquid into the flour, then form a dough; add a little more milk, if needed. Knead briefly until the dough is smooth. (Add flour, if needed.)
  3. Divide the dough into four pieces. Take one of the pieces and flatten; dust with flour and roll until it is 1/16th-inch thick and shaped into a 4-inch-wide rectangle.
  4. Put 1 rounded teaspoon of filling along one side of the dough at 3 1/2-inch intervals. Fold the top half of the strip over the filling and press edges together to enclose completely.
  5. Using a pastry cutter or knife, cut into squares or half moons. Lay each piece on a lightly floured baking sheet; repeat with the pieces and filling left.
  6. Heat the oil in a deep skillet. Fry cassatelli until golden. Remove them with a slotted spoon; drain on a rack placed over paper towels. Sprinkle with confectioners’ sugar.