Few Italian desserts carry as much regional pride as Cassatelle — the sweet fried ricotta pastries of Sicily and parts of southern Italy. Known also as Sweet Ricotta Ravioli, Cassatelle are half-moon or square parcels of thin, crisp dough wrapped around a vanilla-scented ricotta filling, fried golden and dusted with powdered sugar. They are street food, holiday tradition, and family recipe all at once — and far simpler to make at home than they look.
This version keeps the technique classic and the ingredients minimal, making it the ideal starting point whether you’re discovering Cassatelle for the first time or recreating a memory from a grandmother’s kitchen.
Table of Contents
A Little Background Worth Knowing
Cassatelle (also spelled cassateddi in Sicilian dialect) are traditionally associated with Carnival season and St. Joseph’s Day celebrations across Sicily and Calabria. The filling varies by region — some versions include cinnamon, lemon zest, or even a spoonful of Nutella — but sweetened fresh ricotta is the constant. The name connects loosely to cassata, Sicily’s iconic ricotta-based dessert, sharing the same creamy, lightly sweet filling philosophy. These Sweet Ricotta Ravioli are essentially a hand-held, fried cousin of that tradition.
Ingredients
For the dough:
- 2 cups (250 g) all-purpose flour, plus extra for dusting
- 1 large egg, at room temperature
- Pinch of fine salt
- 3–4 tablespoons cold water (added gradually as needed to bring dough together)
For the ricotta filling:
- ½ cup (125 g) whole milk ricotta cheese, well drained
- ¼ cup (30 g) powdered sugar, plus more for dusting
- 1 teaspoon vanilla extract
- Optional additions: ½ teaspoon cinnamon, zest of ½ lemon, 2 tablespoons mini chocolate chips
For frying:
- Vegetable, sunflower, or canola oil — enough for at least 3 inches depth
Dough & Filling — What to Know Before You Start
About the dough: This is a firm, pasta-style dough — not enriched with butter or sugar, which is intentional. The neutral, slightly crisp shell is what makes Sweet Ricotta Ravioli satisfying rather than cloying. Because the dough contains only flour and egg, you may need 3–4 tablespoons of cold water to bring it together depending on your flour’s absorption. Add it one tablespoon at a time. The dough should feel smooth and firm, not sticky.
About the ricotta: Drain it well — at least 20 minutes in a fine-mesh strainer. Wet ricotta filling steams inside the pastry during frying, which can cause the seals to burst open. A thick, dry filling stays contained and gives clean, defined pockets in every finished Cassatella.
Sealing is critical. Unlike savory ravioli, these are fried under pressure from bubbling oil. Any air pocket or weak seal will split open. Press firmly with your fingers first, then crimp the edges with a fork.
Instructions
Prep time: 20 minutes | Rest time: 30 minutes | Fry time: 20 minutes | Yield: 16–20 Cassatelle
- Make the dough. In a large bowl, combine the flour and salt. Make a well in the center and add the egg. Mix with a fork, gradually incorporating the flour from the edges. When it becomes too stiff to mix, use your hands. Add cold water one tablespoon at a time if the dough feels too dry to come together. Knead on a lightly floured surface for 5 minutes until smooth and elastic. Shape into a ball, cover with a clean kitchen towel, and rest for 30 minutes at room temperature.
- Make the ricotta filling. While the dough rests, combine the drained ricotta, powdered sugar, and vanilla extract in a bowl. Stir until completely smooth. Fold in chocolate chips or cinnamon if using. Taste and adjust sweetness. Refrigerate the filling until ready to use — a cold, firm filling is easier to portion.
- Roll the dough. On a lightly floured surface, roll the rested dough to about 1–2mm thickness — thin enough to see your hand shadow through it. Thin dough fries crisply; thick dough stays doughy inside.
- Cut and fill. Cut into 3-inch squares or circles using a pastry cutter, cookie cutter, or glass. Place a heaped teaspoon of ricotta filling in the center of each piece — don’t overfill or sealing becomes difficult.
- Seal carefully. Fold the dough over the filling to form a triangle or half-moon shape. Press the edges firmly together with your fingers, pushing out any trapped air. Crimp the sealed edges with a fork. Check every seal. This step determines whether your Sweet Ricotta Ravioli hold their shape in the oil.
- Fry in batches. Heat oil in a deep, heavy-bottomed pan to 355–375°F (180–190°C). Fry Cassatelle in batches of 4–5, turning once, until golden on both sides — about 3–4 minutes per side. Don’t crowd the pan.
- Drain and dust. Remove with a slotted spoon and drain on paper towels for 2 minutes. Transfer to a serving plate and dust generously with powdered sugar. Serve the Cassatelle warm.
6 Tips for Perfect Cassatelle
- Rest the dough fully. 30 minutes is the minimum. Rested dough relaxes the gluten, making it easier to roll thin without springing back.
- Roll as thin as you can. The thinner the dough, the crispier your Sweet Ricotta Ravioli. Aim for pasta-thin.
- Cold filling = better control. Refrigerating the filling for 15 minutes makes it easier to spoon without spreading.
- Double crimp the edges. Finger-press first, then fork-crimp. Double sealing prevents blowouts in the oil.
- Maintain oil temperature. Between batches, let the oil return to 355–375°F before adding the next batch. A thermometer is your best tool here.
- Serve within 30 minutes. Like all fried pastries, Cassatelle are at their absolute best when the shell is still crisp. They soften quickly at room temperature.
For another Sicilian fried pastry experience from the same flavor family, the classic Sicilian Cannoli uses the same sweetened ricotta filling in a crisp fried shell — a natural companion recipe. If you love the concept of ricotta-filled fried dough in different forms, these Sweet Ricotta Empanadas are another delicious variation worth exploring.
Variations
Chocolate Ricotta Cassatelle: Add 2 tablespoons of unsweetened cocoa powder to the ricotta filling and increase powdered sugar by 1 tablespoon to compensate. Finish with grated dark chocolate instead of powdered sugar.
Cinnamon & Lemon (Traditional Southern Style): Add ½ teaspoon ground cinnamon and the zest of ½ lemon to the filling. This is the most traditional Sicilian flavor profile for Cassatelle and arguably the most fragrant.
Nutella-Ricotta Filled: Replace half the ricotta (¼ cup) with Nutella. Stir together until smooth. The hazelnut-chocolate combination inside crispy fried dough is irresistible.
Baked Version: Brush sealed Sweet Ricotta Ravioli with egg wash and bake at 375°F (190°C) for 18–22 minutes until golden. The texture will be more biscuit-like than crispy, but the flavor is equally good and significantly lighter.
Wine Dough (Authentic Variation): Replace the egg with 3–4 tablespoons of dry white wine or Marsala. This is the most traditional Sicilian dough for Cassatelle — it produces a slightly flakier, more delicate shell.
Serving, Storage & Make-Ahead
Serving: Serve Sweet Ricotta Ravioli (Cassatelle) warm, piled on a plate and dusted with powdered sugar. A small bowl of honey for dipping or a drizzle of warm chocolate sauce alongside makes them even more special.
Same day is best. Like most fried pastries, Cassatelle lose their crispness within a few hours. Plan to fry and serve on the same day.
Short-term storage: Keep leftovers uncovered at room temperature for up to 6 hours. Do not seal airtight — trapped steam makes them soggy. Reheat in an air fryer at 350°F for 3–4 minutes to restore some crispness.
Make-ahead tip: The dough can be made, wrapped tightly in plastic, and refrigerated up to 24 hours ahead. The ricotta filling can also be made and refrigerated separately for up to 24 hours. Assemble and fry on the day of serving for the freshest results.
Freezing: Unfried assembled Cassatelle can be frozen on a baking sheet in a single layer, then transferred to a zip-lock bag. Fry directly from frozen, adding 1–2 extra minutes per side. Do not freeze already-fried ones.
Frequently Asked Questions
What is the difference between Cassatelle and regular fried ravioli?
Regular savory fried ravioli uses pasta dough with a cheese or meat filling. Sweet Ricotta Ravioli (Cassatelle) use a simpler unleavened dough with a sweetened ricotta filling — they are a dessert pastry, not a pasta dish. The dough is rolled thinner and the fry time is slightly longer to achieve a crisp, golden shell.
Why do my Cassatelle keep opening in the oil?
Two reasons: air pockets trapped inside, or weak seals. Make sure to press all air out before sealing, and always double-seal — fingers first, then fork crimp. Also check that your oil isn’t too hot — very hot oil creates rapid steam that can force weak seals open.
Can I use store-bought pasta dough?
Fresh store-bought pasta dough works in a pinch but tends to be softer and more egg-rich than the traditional Cassatelle dough. It will fry adequately but may puff more than crunch. For best results, make the dough from scratch — it takes less than 10 minutes.
How much filling per piece?
One heaped teaspoon is the right amount. More than that and you won’t be able to seal the edges without the filling squeezing out. The filling expands slightly when heated, so leave a clear 1cm border around the edge of each piece.
Can I add orange zest to the filling?
Absolutely — and it’s highly recommended. Orange zest and ricotta are a classic Sicilian pairing. Add the zest of half an orange to the ricotta filling alongside the vanilla. For a whole cake built around this flavor combination, this Orange Almond Ricotta Cake uses the same citrus-ricotta approach in a completely different format. For more Italian fried ricotta inspiration, the Italian Ricotta Fritters are a batter-based cousin of these Cassatelle — same comfort, different technique.
Conclusion
These little Sweet Ricotta Ravioli (Cassatelle) are a lovely bit of nostalgia that’s simple enough for a weekday treat and charming enough for gatherings. If you’d like to explore a regional take on these pastries, check out Sicilian Cassatelle with Ricotta – Mangia Bedda for inspiration and tips rooted in tradition. Enjoy making them, and don’t forget — the joy is in the folding, frying, and sharing with those you love.
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Cassatelle (Sweet Ricotta Ravioli)
- Total Time: 70 minutes
- Yield: 16–20 Cassatelle
- Diet: Vegetarian
Description
Cassatelle are sweet fried ricotta pastries from Sicily, featuring a vanilla-scented ricotta filling wrapped in thin, crispy dough.
Ingredients
- 2 cups (250 g) all-purpose flour, plus extra for dusting
- 1 large egg, at room temperature
- Pinch of fine salt
- 3–4 tablespoons cold water (added gradually as needed)
- ½ cup (125 g) whole milk ricotta cheese, well drained
- ¼ cup (30 g) powdered sugar, plus more for dusting
- 1 teaspoon vanilla extract
- Optional: ½ teaspoon cinnamon, zest of ½ lemon, 2 tablespoons mini chocolate chips
- Vegetable, sunflower, or canola oil for frying, enough for at least 3 inches depth
Instructions
- Make the dough: In a large bowl, combine flour and salt. Make a well, add the egg, and mix with a fork. Gradually incorporate the flour. If too dry, add cold water 1 tablespoon at a time. Knead until smooth.
- Rest the dough: Shape into a ball, cover, and rest for 30 minutes.
- Make the filling: Combine drained ricotta, powdered sugar, and vanilla extract until smooth. Add optional ingredients if desired. Refrigerate until ready to use.
- Roll the dough: On a floured surface, roll the dough to about 1–2mm thickness.
- Cut and fill: Cut dough into 3-inch squares or circles. Place a heaped teaspoon of filling in the center of each piece.
- Seal: Fold over to form a half-moon shape, press edges to seal, and crimp with a fork.
- Fry: Heat oil to 355–375°F (180–190°C). Fry in batches until golden, about 3–4 minutes per side.
- Drain and dust: Remove and drain on paper towels for 2 minutes, then dust with powdered sugar.
Notes
Ensure the ricotta filling is well drained to prevent soggy pastries. Double crimp the edges to avoid filling leaks during frying.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian