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At Carnival every fried food is worth… even cassatelle!


Carnival cassatelle are fried ravioli filled with ricotta and chocolate drops typical of Sicily. Here’s how they prepare.

The Cassatelle di Carnevale are a typical Sicilian dessert that resembles the most classic fried sweet ravioli in appearance. The preparation is really simple and starts with a dough made from flour, eggs, butter and sugar flavored with Marsala and lemon . As for the filling, the excellence are the carnival cassatelle with sheep’s milk ricotta, chocolate drops and cinnamon.

Like many Sicilian recipes, in fact, even in this one, the combination of ricotta and chocolate dominates , the same as cassata and cannoli. But the Sicilian carnival cassatelle have something more that you will understand only after trying them. We are about to deliver the original recipe: are you ready to go to work?


How to prepare the recipe for the Carnival waterfall

  1. Combine the flour, 70 g of sugar, a pinch of cinnamon, the eggs and the melted lard in a bowl.
  2. Start kneading then add the warm Marsala and the grated lemon zest.
  3. Once you have a smooth and homogeneous dough, wrap it in cling film and let it rest in the refrigerator for an hour .
  4. Meanwhile, prepare the filling by mixing the well-drained ricotta with the remaining sugar, a pinch of cinnamon and the chocolate chips.
  5. Roll out the dough until it reaches a thickness of 2-3 mm then, with a pastry cutter of 8 cm in diameter, make circles.
  6. Place a teaspoon of filling in the center of each, brush the dough with the beaten egg white and close tightly to seal. To make sure the filling does not come out, also mash with the prongs of a fork .
  7. It’s time for frying: heat the oil until it reaches 180 ° C and cook these carnival sweets a few at a time. As soon as they are golden and crunchy, drain them with a slotted spoon and pass them on absorbent paper.
  8. Serve them completing with a sprinkling of icing sugar.

As we have anticipated, you can also make baked Carnival cassatelle, perfect if you don’t like fried desserts. The dough and the filling of this typical Sicilian dessert are the same, while for cooking all you have to do is place the ravioli on a baking sheet lined with parchment paper and cook them at 180 ° C for 25 minutes until they are golden and crispy. .


Cassatelle can be kept in a tin box for 1-2 days . Be careful because the presence of ricotta could moisten the dough.

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