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Cassatelle di Ricotta is a Sicilian dessert made for Easter.

There are at least five variations:

1. A cake pan is lined with a sweet-crust pastry dough, then filled with crumbled sponge cake, A filling made of ricotta, sugar, candied fruit, vanilla and grated chocolate is spooned over it, then it is topped with a top crust of the pasty dough, baked until the pie crust is cooked. Then it is allowed to cool, finished with a dusting of icing sugar.
   
2. A cake pan is lined with waxed paper, then with thin pieces of sponge cake. It is hen filled with a ricotta mixture and enclosed with a top layer of thin sponge cake pieces. The Cassatelle di Ricotta is then chilled, inverted to serve and dusted with icing sugar (no baking involved.)
   
3. Around Modiciano, Sicily, the filling is made from cooked, ground chickpeas mixed with wine.
   
4. A cake pan is lined with waxed paper, then with thin pieces of sponge cake, doused in wine. It is then filled with a ricotta mixture, and enclosed with a top layer of thin sponge cake pieces. Finally, it is brushed with beaten egg yolk, then baked.
   
5. A dough is made from flour, lard, sugar and white wine, formed into half-moon pieces filled with ricotta, honey and chocolate. It is then deep fried and sprinkled with sugar.

Language Notes
Cassatelle di Ricotta is called "cassateddi" in Sicily.

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Desserts
Aboukir Almonds, Angel Delight, Applesauce, Bananas Foster, Bangbelly, Belgian Waffles, Bhapa Doi, Bizcocho Borracho, Cakes, Cassata Gelata, Cassata, Cassatelle di Ricotta, Cherries Jubilee, Chiboust Cream, Compote, Cookies, Cream Tea, Crème d'amandes, Crème Plombières, Cumberland Rum Butter, Custard, Deep-Fried Mars Bars, Doughnuts, Dream Topping, Dream Whip, Dutch Crunch Topping, Eton Mess, French Toast, Fürst-Pückler-Eis, Halvah, Hattit Kit, Ice Cream Cones, Marshmallows, Meringue Italienne, Meringue Powder, Meringue, Mishti Doi, Moonpies, Nanaimo Bars, Nun's Tummies, Orange à la Norvegienne, Pastry Cream, Pies & Tarts, Pokerounce, Poor Knights of Windsor, Poutine au Pain, Poutine à Trou, Puddings, Spumoni, Syllabub, Tavuk Gögsü, Timbale Brillat-Savarin, Tiramisù, Tortoni, Trifle, Vark, Waffles, Wagashi, Warabi Mochi, Zuccotto

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Dumplings, Salads, Savoury Dishes