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Ragusan cassatelle, traditional Sicilian Easter pastries

Ragusan Cassatelle: A Sweet Taste of Sicilian Easter

Discover Ragusan cassatelle — delicate pastry baskets filled with fragrant ricotta and chocolate, a beloved Easter treat from the Iblean hills enjoyed all year round.

Author: Pina Romano • Published on: September 17, 2023
Categories: Desserts
Tags: cinnamon flour semolina flour chocolate chips baking powder ricotta salt lard eggs wine white wine sugar
⏱️
Prep Time
about 30 minutes
🔥
Cook Time
about 20 minutes
👥
Serve
Serves 6
📊
Difficulty
Medium
💰 Low
🗓️ Easter
⭐ 4.9/5

🛒 Ingredients

  • ✓ 500 g durum wheat semolina flour
  • ✓ 150 g lard
  • ✓ 2 eggs
  • ✓ 3 tbsp caster sugar
  • ✓ Salt
  • ✓ Half a sachet of baking powder
  • ✓ A small glass of white wine
  • ✓ 700 g sheep’s milk ricotta
  • ✓ 200 g sugar
  • ✓ Chocolate chips
  • ✓ Cinnamon

📊 Nutritional Information

Calories
250–300 kcal
Protein
7–10 g
Fat
10–15 g
Carbohydrates
30–35 g
Fiber
1–2 g
Sugars
10–15 g
Sodium
100–200 mg

Cassatelle ragusane are one of the most cherished sweet traditions from the Iblean region of Sicily — little pastry baskets that hold far more than ricotta and chocolate. They tell a story of celebration, hospitality and the joyful abundance that defines Sicilian Easter.

Although traditionally prepared for Easter, these delightful treats are enjoyed throughout the year in Ragusa’s bakeries and homes. The contrast of a crisp, lightly enriched pastry and a silky ricotta filling scented with cinnamon and dotted with chocolate chips makes them irresistible.

Making cassatelle means stepping into the rhythm of Sicilian family kitchens: patient, generous and full of warmth. They’re the perfect dessert for festive gatherings or simply for bringing a moment of sweetness into everyday life.

👨‍🍳 Preparation

  1. 1

    Make the dough: In a large bowl, combine the flour, baking powder, sugar, eggs and softened lard. Add the white wine gradually — just enough for the dough to absorb it — and mix well. Add the salt last and knead until soft and elastic. Cover with a cloth and leave to rest for about two hours in a cool, dry place.

  2. 2

    Prepare the ricotta cream: While the dough rests, drain the ricotta thoroughly. Mix with the sugar, then sieve for a smoother texture. Stir in the chocolate chips and cinnamon until you have a uniform cream. Set aside.

  3. 3

    Shape the baskets: Roll out the dough on a floured surface. Use a cutter or a glass to make circles about 15 cm in diameter. Cut thin strips of dough to create the basket edges.

  4. 4

    Assemble: Place a thin strip of dough along the inner edge of each circle to form a small basket. Seal by pinching the dough at intervals.

  5. 5

    Fill and bake: Prick the base of each basket with a fork. Fill with the ricotta cream using a piping bag or spoon. Bake in a static oven at 200°C for 15–20 minutes, or until golden and fragrant.

💡 Tips and Variations

For a richer filling, add a little grated lemon zest to the ricotta mixture. For a lighter version, replace the lard with butter.

📦 Storage

  • • Store in an airtight container in the fridge for 2–3 days.
  • • To freeze, wrap each cassatella individually in cling film and freeze for up to 2–3 months.
  • • Avoid humid environments to preserve the crispness of the pastry.

🍷 Pairing

Enjoy with a glass of Moscato Passito di Pantelleria Liquoroso, served at 8–10°C to fully appreciate its aromatic nuances.

Thank you for joining us in discovering these wonderful Ragusan cassatelle — a true Easter treasure from Sicily. Whether for a festive table or a simple moment of indulgence, they’re sure to delight. Buon appetito!

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