Name: Sicilian Ricotta and Chocolate Turnovers (Cassatelle) Recipe
Prep time: 1 h
Cook time: 12 min
Total time: 13 h 42 min
Cuisine: Italian
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

Jump to Recipe·5.2 from 11 reviews

If you’ve ever swooned over a Sicilian cannoli, get ready to fall head over heels for Sicilian Ricotta and Chocolate Turnovers (Cassatelle). These flaky pastries encapsulate everything enchanting about Sicilian baking: crisp, shattering layers of dough, a dreamy ricotta filling studded with dark chocolate, and a finishing snowfall of icing sugar. The joy is in the contrast—the warm, golden fried shell gives way to a cool, creamy, just-sweet-enough center. Whether you’re celebrating a special occasion or just craving a taste of Sicily at home, Sicilian Ricotta and Chocolate Turnovers (Cassatelle) bring irresistible charm to your kitchen.

Sicilian Ricotta and Chocolate Turnovers (Cassatelle) Recipe - Recipe Image

Ingredients You’ll Need

Classic Sicilian Ricotta and Chocolate Turnovers (Cassatelle) rely on a few carefully chosen ingredients. Each one helps unlock that authentic taste and unforgettable texture, so don’t skip or swap—these simple building blocks guarantee pastry perfection!

Ricotta cheese: Draining it overnight makes the filling smooth, not watery—a crucial step for creamy results.
Sugar: Sweetens the ricotta and brings balance to the chocolate’s slight bitterness.
50% dark chocolate chips: Melts dreamily inside each turnover, giving an extra hit of decadence.
Unbleached all-purpose flour: The foundation of a delicate, crispy shell; sifted for best results.
Egg: Adds richness to the dough and helps it come together with elasticity.
Dry white wine: A Sicilian secret for getting that perfectly tender, shattering crust.
Olive oil: Enriches the dough and keeps it pleasantly pliable.
Vegetable oil (for frying): Neutral in flavor, perfect for achieving an even, golden fry on every cassatella.
Icing sugar: Dusts the turnovers in snowy sweetness, like the final flourish on a proper Sicilian treat.
Salt: Just a pinch ensures the dough sings with flavor and never tastes flat.

How to Make Sicilian Ricotta and Chocolate Turnovers (Cassatelle)

Step 1: Drain the Ricotta

Start your journey to pastry bliss by draining your ricotta cheese. Place it into a fine sieve lined with four layers of cheesecloth, set over a bowl, and wrap the whole thing in plastic. Tuck it into the fridge overnight, or for at least 12 hours. This step may test your patience, but trust me: a well-drained ricotta means impossibly creamy, not runny, filling.

Step 2: Mix Up the Dough

Pile your flour, sugar, and salt onto a clean work surface or in a large bowl. Make a well in the center and crack in your egg, followed by the white wine and olive oil. Use a fork to swirl the liquid, pulling in flour bit by bit until it’s too thick for your fork. Now it’s time for your hands—knead until the dough is supple, smooth, and no longer sticking to your fingers, about 2 or 3 minutes. If it’s too sticky, add a dusting more flour. Wrap the dough in plastic and let it rest for half an hour at room temp. This little nap makes it so much easier to roll out later!

Step 3: Mix the Ricotta Filling

Once the ricotta has shed its excess liquid, combine it in a bowl with sugar and chocolate chips. Fold gently—the goal is creamy, luscious ricotta with chocolate gems in every bite. Don’t be tempted to overmix.

Step 4: Roll and Shape the Dough

Divide your rested dough into four pieces and shape each into a rough rectangle. Keep the pieces you’re not working with under plastic so they don’t dry out. Using either a pasta machine or a well-floured rolling pin, roll each piece as thin as possible, aiming for the 5 or 6 setting on your machine. Thin dough is your ticket to crisp, flaky turnovers! Cut out discs roughly 5 inches across—press gently and twist to get a clean cut.

Step 5: Fill and Seal the Cassatelle

Spoon about three tablespoons of your ricotta and chocolate mixture onto one half of each dough disc, pressing gently to spread it without tearing the dough. Dip your pastry brush in water and sweep half the edge of the disc. Fold it over the filling to form a half-moon, then use your fingers to press out any air and seal the edges tightly. A well-sealed cassatella prevents any filling escape in the fryer!

Step 6: Fry to Perfection

Heat your vegetable oil in a deep fryer or heavy pot to 375°F (190°C). Fry a few turnovers at a time for just 1 to 2 minutes per side, flipping once, until golden and sizzling. Drain them on a rack or paper-towel-lined baking sheet. The aroma alone will tempt you—resist! Let them cool just long enough to set (but still be oozy inside).

Step 7: Finish and Enjoy

Right before serving (while they’re still warm), dust your Sicilian Ricotta and Chocolate Turnovers (Cassatelle) with a generous cloud of icing sugar. That’s it! You’re ready for the most rewarding bite—the pastry is crisp, the filling is creamy and melty, and everything tastes authentically Sicilian.

How to Serve Sicilian Ricotta and Chocolate Turnovers (Cassatelle)

Garnishes

Give your cassatelle a truly Sicilian flourish by dusting them generously with icing sugar just before serving. For an extra special touch, add a sprinkle of finely grated orange zest, a scattering of chopped pistachios, or a few chocolate shavings. Each bite gets just a hint more aroma and crunch.

Side Dishes

A cup of strong Italian espresso or cappuccino is classic alongside Sicilian Ricotta and Chocolate Turnovers (Cassatelle). If you’re planning a brunch or dessert spread, try serving with bowls of fresh berries, honey-sweetened Greek yogurt, or even a scoop of creamy vanilla gelato for contrast.

Creative Ways to Present

Set out your cassatelle on a rustic wooden board dusted with extra icing sugar, or tuck them into a linen-lined basket to pass around the table. Layer them with fruity compote, arrange in a spiral on a plate, or offer them stacked in a tower for dramatic flair. They’re so attractive, you can let your imagination run wild—from party platters to elegant plated desserts!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Sicilian Ricotta and Chocolate Turnovers (Cassatelle), store them in an airtight container at room temperature for up to one day. Any longer, and the pastry will start to lose its irresistible crispness, but the filling will still be delicious.

Freezing

Want to plan ahead? You can freeze the un-fried, filled cassatelle on a baking sheet until solid, then transfer to freezer bags for up to 2 months. Fry from frozen, adding a minute or two to the cooking time—no thawing needed. This way, you’ll always have a taste of Sicily ready when cravings hit!

Reheating

To revive leftover Sicilian Ricotta and Chocolate Turnovers (Cassatelle), pop them into a 325°F (160°C) oven for 6 to 8 minutes. Skip the microwave; it makes the pastry limp. A quick toast in the oven brings back their signature crunch and remelts the chocolate inside for a nearly fresh-from-the-fryer experience.

FAQs

Can I use a rolling pin if I don’t have a pasta machine?

Absolutely! Divide the rested dough in half, and roll each piece into a large, thin rectangle—try for about 15 x 10 inches. Cut out circles as directed. It may take a little more elbow grease, but the results are just as delicious.

Is it possible to bake instead of fry these turnovers?

While traditional Sicilian Ricotta and Chocolate Turnovers (Cassatelle) are fried for that signature crispness, you can bake them at 400°F (200°C) for 15–18 minutes. They’ll be a bit less shattering but still delightful, especially dusted with extra icing sugar right from the oven.

Can I make the filling a day ahead?

Yes, you can prepare the ricotta filling up to a day in advance, just be sure to keep it refrigerated and well covered. This actually helps the flavors meld and makes the assembly even quicker when you’re ready to fry.

What if my dough keeps shrinking as I roll it out?

Dough that’s tightly elastic often needs a bit more rest to relax the gluten. Cover it and let it sit for another 10–15 minutes, then try rolling again. Keeping your dough room-temperature, rather than cold, also helps.

Are there other traditional fillings for cassatelle?

Definitely! While Sicilian Ricotta and Chocolate Turnovers (Cassatelle) are a beloved combo, classic versions sometimes star sweetened ricotta alone, or a pinch of candied orange, or even a spoonful of cinnamon. Once you master the technique, feel free to explore creative fillings!

Final Thoughts

For a magical, melt-in-your-mouth treat that’s as fun to make as it is to eat, the Sicilian Ricotta and Chocolate Turnovers (Cassatelle) are simply unbeatable. Each golden, crisp pocket is a taste of true Sicilian hospitality. Invite your favorite people, share a plate, and let this recipe become your new tradition. Buon appetito!