If there are sweets that can tell the tradition and authentic taste of Sicily, it’s definitely the cassatelle ragusane. These pastry masterpieces are more than just a dessert; they are a journey through the island’s culture and festivities, an experience that embraces all your senses.
Shaped like little baskets, they are a tribute to Sicilian Easter, but you don’t have to wait for the holidays to enjoy them. They can be easily found year-round in the best bakeries and pastry shops in Ragusa.
The composition of cassatelle ragusane is a symphony of flavors that blend perfectly.
On the outside, a crumbly pastry enriched with lard; on the inside, a soft and creamy heart of fresh ricotta, sugar, chocolate chips, and cinnamon.
Cassatelle ragusane are perfect for any special occasion but are typically reserved for Easter celebrations.
Their open-basket appearance symbolizes hospitality and abundance, deeply rooted in Sicilian culture.
Prepare and share them with your loved ones because every bite is an invitation to explore the roots and passion of this extraordinary land.
Yield and Preparation Times
- Servings: 6 people
- Preparation time: 30 minutes plus the time needed to drain the ricotta and let the dough rise
- Cooking time: 20 minutes
- Tota timel: 50 minutes
Nutritional Values per Serving of Cassatelle Ragusane
- Calories: 250-300 kcal
- Fat: 10-15 g
- Carbohydrates: 30-35 g
- Proteins: 7-10 g
- Sugars: 10-15 g
- Fiber: 1-2 g
- Sodium: 100-200 mg
Ingredients
For the dough:
- 500 g of durum wheat semolina flour
- 150 g of lard
- 2 eggs
- 3 tablespoons of granulated sugar
- Salt
- Half a packet of baking powder for cakes
- A small glass of white wine
For the filling:
- 700 g of sheep’s milk ricotta
- 200 g of sugar
- Chocolate chips
- Cinnamon
Directions
- Preparing the dough: Start by creating a dough similar to shortcrust pastry. In a bowl, put the flour, baking powder, sugar, eggs, and softened lard. Add the white wine, only as much as needed to be completely absorbed by the dough, then mix well. Add the salt at the end; continue kneading until you get a soft and elastic dough. Now cover the dough with a kitchen towel and let it rest for about two hours in a cool, dry place.
- Preparing the ricotta cream: While the dough is resting, drain the ricotta to remove excess whey, then prepare the ricotta cream. In a bowl, combine the ricotta with the sugar and mix. To make it smoother, you can sift it and then add the chocolate chips and cinnamon. Work the ricotta until you have a homogeneous cream and set it aside.
- Roll out the dough and create the baskets: After the resting time, roll out the dough on a floured surface. Use a pastry cutter or a glass to create circles about 15 centimeters in diameter in the dough. Then cut some thin strips of dough; these will be used to create the edges of the baskets.
- Assemble the baskets: For each dough circle, place a thin strip along the inner edge to form the basket. Now close the circles by pinching the dough at regular intervals.
- Filling and baking: Prick the base of the baskets with the tines of a fork. Fill them with the ricotta cream prepared earlier. You can use a pastry bag or a teaspoon. Bake the cassatelle ragusane in a static oven at 200°C (390°F) for 15-20 minutes, or until they are golden and fragrant.
Wine Pairing
To truly enhance the flavor of your Cassatelle Ragusane, we recommend pairing them with an excellent glass of Moscato Passito di Pantelleria Liquoroso.
This wine, with its enchanting amber color, boasts a delicate aroma that pairs beautifully with the ricotta cream inside the cassatelle.
Its sweet and pleasant taste creates an incredible harmony with the sweetness of the dessert, providing you with an unforgettable taste experience.
Be sure to serve it at the ideal temperature, between 8 and 10°C (50°F), to fully appreciate all the aromatic nuances.
How to Store Cassatelle Ragusane
- Refrigeration: Cassatelle Ragusane can be stored in the refrigerator in an airtight container for about 2-3 days. Keep in mind that over time, the texture of the pastry may become less crispy, but the flavor will remain intact.
- Freezing: If you want to store cassatelle for a longer period, you can freeze them. Wrap them individually in plastic wrap or aluminum foil, and then place them in a freezer bag. They can be stored in the freezer for up to 2-3 months. To consume them, thaw them slowly in the refrigerator before reheating them in the oven at 150°C for a few minutes to restore their crispiness.
- Beware of Moisture: Since cassatelle pastry is crispy, avoid storing them in humid places or near sources of moisture, as this can make them less crispy. Keep them in a cool, dry environment to preserve their quality.
Your Culinary Adventure with Ricette di Sicilia: Cassatelle Ragusane
Here is the recipe for delicious Cassatelle Ragusane, a true culinary treasure of the island’s Easter tradition.
With their fragrance, these delicacies are ready to delight your palate and bring you an authentic taste of Sicily.
Whether you prepare them for Easter or simply to enjoy a moment of sweetness, Cassatelle Ragusane is a gastronomic experience you won’t easily forget.
Pair them with a glass of Moscato Passito di Pantelleria Liquoroso for a perfect match and immerse yourself in an authentic Sicilian flavor journey. Buon appetito!
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