Sheep’s-milk ricotta
Fresh sheep’s-milk ricotta makes the sweet, creamy filling of Sciacca’s cassatelle, with sugar and dark chocolate chips.
Photograph · Ricotta di pecora
- Milk
- Sheep’s milk
- Choose
- Fresh ricotta for the filling
A creamy filling for cassatelle
Drain the fresh ricotta in a sieve over a bowl in the refrigerator for at least an hour. Mix it with sugar until the filling is creamy and compact, then fold in dark chocolate chips. Keep the filling refrigerated while you roll the pastry.
For the cassatelle filling, use 300 g of fresh sheep’s-milk ricotta with 80 g of sugar and 50 g of dark chocolate chips. Enclose spoonfuls in thin pastry discs, fold into crescents and press the edges firmly to seal.
Cook with it
Choose the fresh sheep’s-milk form
Choose fresh sheep’s-milk ricotta for this filling. Check the milk named on the label and buy the fresh form rather than salted, dried or smoked ricotta.
