Cassate di Ricotta (Ragusani)
2 cups hard durum wheat flour
2 cups type 00 flour
75 grams sugar
4 medium eggs (or 3 large eggs)
75 grams lard
1 kilo ricotta
sugar (to taste) for sweetening ricotta
Combine hard durum wheat flour, white flour, sugar, eggs and lard in a bowl and work with your hands until it comes together to form a dough. Place in fridge for 1-2 hours. The dough must be worked when it is cold.
Place ricotta, sugar (to taste) and cinammon in a bowl and combine. When dough is chilled, roll it out and cut large round circles. Place a few spoons of the sweet ricotta filling in the middle and then using your thumb and index finger, pinch the dough every 1 1/2 inches, forming a crust. Bake in the oven at 180 C for 10-12 minutes.
The above recipe is Copyright 2017 Renée Restivo. All Rights Reserved.