Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Ricotta Cassatelle in Tomato Sauce: A Classic Sicilian Delight for Every Occasion
Discover the exquisite ricotta cassatelle in tomato sauce, a refined Sicilian dish perfect for any gathering!
📖 What is it
Discover the exquisite ricotta cassatelle in tomato sauce, a refined Sicilian dish perfect for any gathering!
🛒 Ingredients
- ✓ 500g semolina flour
- ✓ 500g fresh sheep’s ricotta
- ✓ 1.5kg ripe tomatoes
- ✓ a sprig of marjoram
- ✓ 1 onion
- ✓ 1 clove of garlic
- ✓ a handful of fresh basil
- ✓ 50g grated Sicilian pecorino cheese
- ✓ extra virgin olive oil
- ✓ salt
- ✓ freshly ground black pepper
📊 Nutritional Information
Immerse yourself in the authentic aromas of Sicily with these ricotta cassatelle, a dish steeped in tradition and shared joy. These generous ravioli, filled with fresh, delicate ricotta, pair beautifully with a homemade tomato sauce, creating a harmony of flavours that evoke sunny days and lively family feasts typical of our island.
👨🍳 Preparation
- 1
Sieve the flour and mound it on your work surface.
- 2
Gradually add a little warm, lightly salted water, kneading until you have a smooth, firm dough. Cover and leave to rest.
- 3
Pass the ricotta through a sieve and season with a pinch of salt and a handful of marjoram leaves. Mix well.
- 4
Roughly chop the tomatoes, place them in a pan, and gently stew for about ten minutes.
- 5
Push the tomatoes through a food mill and pour the purée into a saucepan with three tablespoons of olive oil and a soffritto of garlic (to be removed) and onion. Season with basil, salt, and pepper, then simmer until thickened.
- 6
Roll out the dough into thin sheets and spoon the ricotta mixture into small mounds, spaced evenly apart.
- 7
Using a pastry cutter or a glass, cut out circles about 10cm across around each filling mound.
- 8
Fold each cassatella into a half-moon shape, sealing the edges with the tines of a fork, then cook the large ravioli in boiling salted water with a splash of oil.
- 9
Drain and dress with the tomato sauce, finishing with a sprinkle of pecorino.
💡 Tips and Variations
- •
For a bit of a kick, add a touch of fresh or dried chilli to the sauce to enhance the dish’s character.
- •
Swap the pecorino for grated caciocavallo for a softer, less sharp flavour while keeping the tradition intact.
- •
For a lighter vegetarian twist, try almond ricotta or tofu to keep the filling creamy and flavoursome.
- •
Boost the umami by stirring in a pinch of nutritional yeast flakes into the filling, adding depth without changing the original recipe.
- •
Use a thin but sturdy pasta sheet to avoid tearing during cooking, aided by a pasta machine or a well-floured rolling pin.
- •
The secret to this dish lies in the simplicity of the ingredients and the care you take in selecting and preparing them.
📦 Storage
- • Store uncooked cassatelle in an airtight container in the fridge for up to 48 hours to maintain freshness and texture.
- • For longer storage, freeze the cassatelle spaced out on a tray before transferring to freezer bags, where they’ll keep for up to a month.
- • Reheat before serving in a 160°C oven for about 10 minutes to restore their lovely aroma and perfect texture.
🍷 Pairing
To accompany ricotta cassatelle in tomato sauce, opt for a Sicilian white wine like Inzolia from Sciacca, whose fruity notes and crispness balance the sweetness of the filling and the acidity of the tomato. Alternatively, a Sicilian Grillo or a Ligurian Vermentino make excellent choices, while those preferring a light red might enjoy a Sicilian Frappato or an Alto Adige Pinot Noir, both of which complement the dish without overpowering it.
Making ricotta cassatelle in tomato sauce is like bringing a slice of Sicily to your table, full of honest flavours and cherished traditions. I warmly encourage you to give this recipe a go, sharing a truly welcoming moment with your loved ones. Don’t forget to share your experience and spread this culinary gem with friends and family using the social buttons below.
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