Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Ricotta Cassatelle in Broth: A Heartwarming Sicilian Classic
Dive into the rich flavours of Sicily with these traditional ricotta cassatelle served in a savoury broth – a dish steeped in history and comfort.
📖 What is it
Dive into the rich flavours of Sicily with these traditional ricotta cassatelle served in a savoury broth – a dish steeped in history and comfort.
🛒 Ingredients
- ✓ 300g semolina flour
- ✓ 2.5 litres meat broth (lamb broth preferred)
- ✓ 450g sheep’s ricotta
- ✓ Grated Sicilian pecorino cheese
- ✓ A small bunch of parsley
- ✓ Salt
- ✓ Freshly ground black pepper
📊 Nutritional Information
Let the comforting aromas of Sicily fill your kitchen with these ricotta cassatelle in broth, a dish that tells tales of family warmth and time-honoured tradition. These generous ravioli, filled with fresh ricotta and pecorino cheese, are gently poached in a rich, flavoursome broth – perfect for brightening up chilly evenings. Each mouthful is a journey to the heart of Sicily’s countryside, where simple ingredients come together to create a delicious hug of taste and comfort.
👨🍳 Preparation
- 1
Sift the flour onto your work surface and shape it into a well.
- 2
Knead with salted water until you have a smooth, elastic dough.
- 3
Gather the dough into a ball and let it rest, covered with an overturned bowl, for 30 minutes.
- 4
Pass the ricotta through a sieve and mix in the pecorino, salt, pepper, and finely chopped parsley.
- 5
Combine thoroughly and set aside.
- 6
Roll out the dough into thin sheets and place small mounds of the filling spaced evenly apart.
- 7
Fold the dough over and seal the edges firmly with your fingers.
- 8
Cut into half-moon shapes using a pastry wheel.
- 9
Bring the broth to a gentle boil and cook the cassatelle until tender.
- 10
Serve piping hot with a ladle of broth and extra grated pecorino on the side.
💡 Tips and Variations
- •
For a truly rustic flavour, prepare the broth using lamb meat, which lends a distinctive, rich aroma.
- •
Add a pinch of nutmeg to the filling for a warm, spicy undertone.
- •
For a lighter twist, swap the pecorino for a low-fat fresh cheese while keeping the ricotta as the base.
- •
To save time, freeze the cassatelle before cooking and boil them straight from frozen when ready to serve.
- •
The secret to a silky filling is to blend the ricotta well with the grated cheese and a drizzle of extra virgin olive oil for a luscious texture.
📦 Storage
- • Store the uncooked cassatelle in an airtight container in the fridge for up to two days to keep them fresh.
- • For longer storage, place them individually on a floured tray and freeze before transferring to freezer bags; they’ll keep for up to a month.
- • When ready to enjoy, drop them straight into boiling broth and cook for about five minutes to restore their tender, comforting texture.
🍷 Pairing
Pair these ricotta cassatelle in broth with a Sicilian red wine such as a young Contea di Sclafani, served slightly chilled between 16 and 18°C in wide glasses to bring out its aromas. Alternatively, a youthful Nero d’Avola or a light Frappato beautifully balance the delicate filling and rich broth. If you prefer something from outside Sicily, a young Chianti or a light Pinot Noir make excellent, harmonious companions.
Making ricotta cassatelle in broth is like inviting a slice of authentic Sicily into your home, full of honest flavours and cherished traditions. I warmly encourage you to give this recipe a go – it’s a wonderful way to share a cosy, convivial moment with your loved ones. Don’t forget to spread the joy by sharing this recipe with friends and family; after all, good food is best enjoyed together.
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