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Cassatelle (Ricotta Cheese Pastries)

Cassatelle (Ricotta Cheese Pastries)

cassatelleServings: 6-8

Ingredients for Pastry:

  • 500 grams flour
  • 100 grams lard (or cooking oil)
  • 50 grams sugar
  • 5 tablespoons olive oil
  • ½ glass of water


Ingredients for Filling:

  • 1 kilogram fresh ricotta cheese
  • grams candied pumpkin
  • 50 grams plain chocolate, chopped
  • 300 grams sugar
  • 2 tablespoons pine nuts


Ingredients for Icing:

  • 500 grams sugar (or honey)
  • cinnamon, finely ground
  • olive oil or cooking oil
  • ½ glass of water



  • Make a smooth soft pastry with the flour, sugar (30 grams), lard (or oil), and a little water. Cover with a clean cloth, and leave for 30 minutes.
  • Press the ricotta cheese several times through a fine mesh sieve, and work it thoroughly with a wooden spoon. Add the sugar (300 grams), previously dissolved over low heat in the water.
  • Add the candied pumpkin, chocolate, and pine nuts.
  • Roll the pastry to a thickness of a few millimetres, and cut into strips about 4-5 inches wide.
  • Spoon a small amount of the filling onto the strips at a regular intervals, and then fold over.
  • Use a pastry cutter to divide into little pies, pressing the sides down well.
  • Deep fry in hot lard (or oil), and then place on paper towels to remove excess grease.
  • Dissolve the 500 grams of sugar in a ½ cup of water over moderate heat until it is syrupy for the icing.
  • Place the cassatelle on a serving dish, and cover with the icing or an equal amount of warm honey.
  • Sprinkle with the cinnamon.
  • Serve cold. Buon Appetito!