Sicilian Cassatelle with Ricotta or Chick Pea Filling

Sicilian Cassatelle with Ricotta or Chick Pea Filling

Whether you call these Cassatelle or Ravioli di Ricotta or Ciccidi (chick peas)….you must know these are delicious.  This recipe was given to me by by husbands grandmother - Rose Vitale and when I make them I truly think of her.  She made them both with the ricotta filling and also with the chick pea filling. These dessert raviolis are often served during Carnevale in Italy. 

They are easy to make perhaps a little time consuming - but like most things that taste so good are. 

DOUGH INGREDIENTS: We fry ours so this is the dough recipe for the fried version - there is also a baking version - and I put that dough recipe at the bottom of this page. 

  • 2 lbs. of flour
  • 1 lb. of Crisco
  • 3/4 cup of water
  • 3/4 cup of wine - any wine you like the taste of


  • 3 lbs. of chick peas
  • Large Hershey's or your favorite chocolate bar chopped
  • 3/4 cup of toasted almonds chopped
  • 1/2 teaspoon of cloves
  • 1 teaspoon of cinnamon
  • 1 1/2 cup of sugar
  • little bit of honey

Place the chick peas in a food processor until smooth.  Put a pan on the stove with the sugar and a little water - like 3 tablespoons or so and a cinnamon stick. Cook on low until a syrup forms. Shut and remove from heat and remove the cinnamon stick.   Pour into a bowl that has your ground chickpeas and almonds mixed together and combine well. When that cools slightly add your chocolate pieces and mix.   This is your filling if you make the chick pea version.  

If you want to make the ricotta filling version - you need these ingredients:

  • 1 lb. ricotta filling
  • 1 cup of sugar
  • 1 cup of milk or half and half
  • 2 tablespoons of corn starch
  • 1 large Hershey's bar - of your favorite chocolate chopped

To make the ricotta filling you start by making a cream on the stove top with the milk and cornstarch - be sure to dissolve the corn starch well in the cold milk so when you put it on stove it does not lump.  Cook on low until you have a cream that coats your spoon you use - to stir, which this should be stirred constantly until it is done to avoid sticking to bottom of pan.  Once it is done let cool and then add in your sugar, ricotta and chocolate and mix well. 

When you are ready to assemble roll out large pieces of your dough on a floured board to avoid sticking - and cut with a round pastry cutter.  Then once all your circles are cut roll them a little more to make them a little larger.  

Place your filling in the center and close like you would a ravioli - wet outer edges fold dough over filling and then fork them to seal.  They are now ready to fry or bake.  

To fry heat a pan with corn oil on your stove top - and when oil is hot place your ravioli in and brown on each side.  Let drain and then when cool you can add your powdered sugar - or sometimes for the chick pea version - I like to roll them in a combination of sugar and cinnamon to coat while they are warm. 


Here is the dough recipe if you want to bake them instead of frying:

  • 3 cups of flour
  • 1 cup of sugar
  • 1 cup of Crisco
  • 1 egg
  • 1/2 cup of milk
  • 1 heaping teaspoon of baking powder

I have made the chick pea ones and the ricotta ones this year - they are a great added addition to your holiday dessert table!

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