40 minutes

Ricotta, drained, see note at the bottom, 17 Oz
Granulated sugar, 7 Oz
Vanilla, 1/2 Teaspoon
Cinnamon, 1/2 Teaspoon
Eggs plus 1 egg white, 4
Fat, melted, 3 Oz
Milk, 3 Oz
Flour, 14 Oz
Baking powder, 1/2 Teaspoon
Oil for deep frying, 14 Oz
Confectioners’ sugar


Filling: combine ricotta with 1/4 cup granulated sugar, vanilla, cinnamon and the egg white in a large bowl; set aside.
Combine the 4 eggs, melted fat, remaining 2 tablespoons of granulated sugar and milk in a small bowl.

Pour 3 1/2 cups flour on a board; make a well. Pour the egg mixture in the center; sprinkle with baking powder. Use a fork to incorporate the liquid into the flour, then form a dough; add a little more milk, if needed. Knead briefly until the dough is smooth. (Add flour, if needed.)

Divide the dough into four pieces. Take one of the pieces and flatten; dust with flour and roll until it is 1/16th-inch thick and shaped into a 4-inch-wide rectangle.

Put 1 rounded teaspoon of filling along one side of the dough at 3 1/2-inch intervals. Fold the top half of the strip over the filling and press edges together to enclose completely.

Using a pastry cutter or knife, cut into squares or half moons. Lay each piece on a lightly floured baking sheet; repeat with the pieces and filling left.

Heat the oil in a deep skillet. Fry cassateddi until golden. Remove them with a slotted spoon; drain on a rack placed over paper towels. Sprinkle with confectioners’ sugar.

Ricotta: put ricotta in a wire sieve in the refrigerator for several hours or overnight, to remove water in excess. If you can, use fresh whole milk ricotta from a specialty market for the richest flavor.

Thanks to: Jovina Cooks Italian