Sicilian Cassatelle with Ricotta is typically served for Carnevale in Italy. These crescents are filled with sweetened ricotta and can be either baked or fried.
Ricotta, drained, put ricotta in a wire sieve in the refrigerator for several hours or overnight, to remove water in excess.
Granulated sugar, 7 Oz – Eggs plus 1 egg white, 4
Vanilla, 1/2 Teaspoon – Cinnamon, 1/2 Teaspoon
Fat, melted, 3 Oz – Confectioners’ sugar – Milk, 3 Oz – Flour, 14 Oz
Baking powder, 1/2 Teaspoon – Oil for deep frying, 14 Oz
Filling: combine ricotta with 1/4 cup granulated sugar, vanilla, cinnamon and the egg white in a large bowl; set aside. Combine the 4 eggs, melted fat, remaining 2 tablespoons of granulated sugar and milk in a small bowl. Pour 3 1/2 cups flour on board; make a well. Pour the egg mixture in the center; sprinkle with baking powder. Use a fork to incorporate the liquid into the flour, then form a dough; add a little more milk, if needed. Knead briefly until the dough is smooth.
Divide the dough into four pieces. Take one of the pieces and flatten; dust with flour and roll until it is 1/16th-inch thick and shaped into a 4-inch-wide rectangle.
Put 1 rounded teaspoon of filling along one side of the dough at 3 1/2-inch intervals. Fold the top half of the strip over the filling and press the edges together to enclose completely.
Using a pastry cutter or knife, cut into squares. Lay each piece on a lightly floured baking sheet; repeat with the pieces and filling left. Heat the oil in a deep skillet. Fry Cassateddi until golden. Remove them with a slotted spoon; drain on a rack placed over paper towels. Sprinkle with confectioners’ sugar.
