Sicilian Ricotta and Chocolate Turnovers (Cassatelle)
Cannoli lovers will not be disappointed in these turnovers, which share similar components with the famous Italian dessert. Cassatelle, as they’re called, originate from Sicily and consist of a very thin layer of dough (that must even be laminated with the pasta machine), which is then fried and filled with ricotta cheese. In this case, […]
Ingredients
- 1 container (475 g) ricotta cheese
- 1/2 cup (105 g) sugar
- 1/2 cup (100 g) 50% dark chocolate chips
- 1 1/2 cups (225 g) unbleached all-purpose flour
- 2 tbsp sugar
- 1/4 tsp salt
- 1 egg
- 1/4 cup (60 ml) dry white wine
- 1 tbsp (15 ml) olive oil
- Vegetable oil, for frying
- Icing sugar, for serving
Instructions
- Place a sieve over a bowl and line with 4 layers of cheesecloth. Place the ricotta in the sieve. Cover with plastic wrap and let drain for 12 hours or overnight in the refrigerator.
Cannoli lovers will not be disappointed in these turnovers, which share similar components with the famous Italian dessert. Cassatelle, as they’re called, originate from Sicily and consist of a very thin layer of dough (that must even be laminated with the pasta machine), which is then fried and filled with ricotta cheese. In this case, we’ve also added dark chocolate for an even more decadent version. Serve the turnovers lukewarm so that the chocolate is still gooey.