Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Ricotta Cassatelle in Broth: A Warming Sicilian Classic
Discover these comforting ricotta-filled cassatelle served in a fragrant meat broth - a traditional Sicilian dish rich in history and homely flavour.
🛒 Ingredients
- ✓ 300 g semolina flour
- ✓ 2.5 litres meat broth (ideally made with mutton)
- ✓ 450 g sheep’s ricotta
- ✓ Grated Sicilian pecorino
- ✓ A small bunch of parsley
- ✓ Salt
- ✓ Freshly ground black pepper
📊 Nutritional Information
Ricotta cassatelle in broth are one of the most comforting dishes in the Sicilian repertoire, especially in the Trapani area where they are woven deeply into local winter traditions. Originating from the hills around Erice, these generous, hand-shaped ravioli are filled with sheep’s ricotta and pecorino, then served in a piping-hot meat broth.
This is food designed to soothe - the kind that warms you through on cold days, wrapping you in the familiar flavours of home cooking. The softness of the ricotta filling, lifted by a hint of pepper and parsley, contrasts beautifully with the richness of the broth.
If you love the slow, soulful rhythm of traditional Sicilian cuisine, this dish is a true taste of the island’s heritage.
👨🍳 Preparation
- 1
Sieve the semolina flour onto your work surface and form a well.
- 2
Knead with lightly salted water until the dough is smooth and even.
- 3
Shape into a ball and rest under an upturned bowl for 30 minutes.
- 4
Press the ricotta through a sieve and mix with pecorino, salt, pepper and chopped parsley.
- 5
Stir until the filling is well combined and set aside.
- 6
Roll out the dough into thin sheets and place small mounds of filling at intervals.
- 7
Fold the dough over and seal the edges firmly with your fingers.
- 8
Cut into half-moon shapes using a pasta wheel.
- 9
Bring the broth to the boil and cook the cassatelle until they rise to the surface.
- 10
Serve hot with a ladle of broth and extra pecorino on the side.
💡 Tips and Variations
For the most authentic flavour, prepare the broth using mutton.
Add a hint of nutmeg to the filling for a warm, aromatic lift.
📦 Storage
- • Store in the fridge for up to 2 days.
- • Freeze the uncooked cassatelle for up to 1 month.
- • Reheat gently in boiling broth for 5 minutes before serving.
🍷 Pairing
Pair these warming cassatelle with a glass of Contea di Sclafani novello red wine, served in balloon glasses at 16–18°C.
Thank you for joining me in discovering these comforting ricotta cassatelle in broth. I hope this recipe brings a touch of Sicilian warmth to your table. Buon appetito and see you in the next recipe!
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