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Ricette di Sicilia

Cibo, cultura e tradizioni siciliane
Ricotta cassatelle served with fresh tomato sauce

Ricotta Cassatelle in Tomato Sauce: A Sicilian Classic for Every Table

Discover these delicate Sicilian ricotta-filled cassatelle served with a fresh tomato sauce - a comforting dish that brings the warmth of Sicily to any occasion.

Author: Sebastiano Caruso • Published on: June 21, 2014
Categories: First Courses Vegetarian Recipes
Tags: garlic basil onions flour marjoram extra virgin olive oil pecorino black pepper tomatoes ricotta salt Trapani
⏱️
Prep Time
1 hour
🔥
Cook Time
10 minutes
👥
Serve
Serves 4
📊
Difficulty
Medium
💰 Moderate
🗓️ Spring
⭐ 4.8/5

🛒 Ingredients

  • ✓ 500 g semolina flour
  • ✓ 500 g sheep’s ricotta
  • ✓ 1.5 kg ripe tomatoes
  • ✓ A sprig of marjoram
  • ✓ 1 onion
  • ✓ 1 garlic clove
  • ✓ A handful of fresh basil
  • ✓ 50 g grated Sicilian pecorino
  • ✓ Extra virgin olive oil
  • ✓ Salt
  • ✓ Freshly ground black pepper

📊 Nutritional Information

Calories
450 kcal
Protein
18 g
Fat
20 g
Carbohydrates
48 g
Fiber
4 g
Sugars
6 g
Sodium
600 mg

Ricotta cassatelle in tomato sauce are one of those dishes that capture the heart of Sicilian cooking - generous, sun-soaked and wonderfully comforting. Much loved in the Trapani area, these large ricotta-filled ravioli balance the gentle sweetness of fresh cheese with the brightness of a slow-cooked tomato sauce.

This is the sort of dish that brings the family together on a Sunday, filling the kitchen with the scent of basil, simmering tomatoes and warm pasta dough. The ricotta - a true staple of Sicilian dairies - lends a delicate creaminess that pairs beautifully with freshly milled pepper and the herbal lift of marjoram.

Whether served for a leisurely weekend lunch or a cosy dinner with friends, these cassatelle offer a simple elegance that speaks of tradition, hospitality and the unmistakable flavours of Sicilian spring.

👨‍🍳 Preparation

  1. 1

    Sieve the flour and form a mound on your work surface.

  2. 2

    Add a little warm, lightly salted water and knead until you have a smooth, firm dough. Cover and leave to rest.

  3. 3

    Press the ricotta through a sieve and season with a pinch of salt and a few marjoram leaves. Mix until well combined.

  4. 4

    Roughly chop the tomatoes, place them in a pan and let them soften gently for about 10 minutes.

  5. 5

    Pass the tomatoes through a food mill, then transfer the purée to a saucepan with 3 tablespoons of olive oil and a sauté of garlic (to be removed) and onion. Add basil, salt and pepper, and simmer until thickened.

  6. 6

    Roll out the dough into thin sheets and place small mounds of ricotta at regular intervals.

  7. 7

    Cut around each filling with a ravioli wheel or an upturned glass to form 10 cm rounds.

  8. 8

    Fold each cassatella into a half-moon, sealing the edges firmly with a fork. Cook the ravioloni in salted boiling water with a drizzle of oil.

  9. 9

    Drain and serve with the tomato sauce, finishing with a sprinkle of pecorino.

💡 Tips and Variations

For extra warmth, add a touch of chilli to the tomato sauce.
If you prefer a gentler flavour, replace pecorino with grated caciocavallo.

📦 Storage

  • • Store in the fridge for up to 2 days.
  • • You can freeze the uncooked cassatelle for up to a month.
  • • Reheat in the oven at 160°C for 10 minutes before serving.

🍷 Pairing

These cassatelle pair beautifully with a glass of Sciacca Inzolia - a Sicilian white wine with a fresh, fruity aroma and a harmonious finish.

Thank you for joining me in exploring this beloved Sicilian dish. I hope these ricotta cassatelle bring a little of Sicily’s warmth and generosity into your kitchen. Buon appetito!

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