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Fried cassatella stuffed with ricotta and wild mint
60′ minute

For dough:

  • 500g of soft wheat 00 flour
  • 100ml extra virgin olive oil
  • 70g of sugar
  • 20ml of Marsala wine
  • 1 Lemon
  • water q.s.


Add in a bowl flour, lemon zest, sugar, extra virgin olive oil, marsala wine. Mix it with your finger until everything is mixed up. Add the water little (if necessary), until you get an homogeneous consistency of the dough. Leave it n the fridge wrapped in plastic wrap for 30min for resting.

For stuffing:

  • 400g of ricotta cheese
  • 200g of sugar
  • 1 lemon
  • mint leaves (Clinopodium nepeta, Mentha x piperita, etc)


Mix the ricotta with sugar and lemon zest in a bowl. Roll the dough: start with the rolling pin and then the pasta machine until you get a medium thickness pasta sheets. With a round dough cutter sign on the pasta sheet and then wet the signed border (for get sticky the layer of dough). Put the ricotta in the center of marked board and add on the top a mint leaf. Then cover with another pasta sheet. Press around the stuffing being careful to push out all the air and then cut with dough cutter.
Fry the cassatelle in abundant oil. Spread some icing sugar on the top and serve it.



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