Cassateddi Ugghiuti are a traditional Sicilian dessert, typical of the Agrigento area. They are small sweet ravioli filled with a delicious filling made of ricotta cheese, eggs, chopped parsley, grated fresh pecorino cheese, and sugar. The dough is made with water and flour, resulting in an elastic consistency. The cassatelli are then cooked in salted water and dressed with cooked wine and additional grated pecorino cheese. They are perfect to be enjoyed hot or at room temperature, and they make a great choice for a snack or a dessert after a meal.
Ugghiuti Cassatelle
Ingredients
- 1000 G Ricotta Ricotta
- 2 Eggs Eggs
- 1 Bunch Parsley Chopped Parsley
- 100 G Fresh Pecorino Cheese Grated Fresh Pecorino Cheese
- 2 Tablespoons Sugar Sugar
- Water Water
- Flour Flour
- Cooked Wine Cooked Wine
Instructions
- In a bowl, mix the ricotta, eggs, chopped parsley, grated pecorino cheese, and sugar until you get a homogeneous filling.
- Prepare a stiff dough by kneading water and flour until you get an elastic consistency.
- Roll out the dough on a floured surface and cut out discs about 12 cm in diameter.
- Place a spoonful of filling in the center of each dough disc.
- Close the dough discs in a half-moon shape, sealing the edges well.
- Bring a pot of salted water to a boil and cook the cassatelle for about 5-7 minutes, or until al dente.
- Drain the cassatelle and transfer them to a serving plate.
- Dress the cassatelle with cooked wine and sprinkle with grated pecorino cheese.
- Serve the cassatelle ugghiuti hot or at room temperature.
Notes
Try adding a pinch of cinnamon to the filling for an extra touch of flavor.
