Cassatelle filled with ricotta with tomato sauce

25/02/2013 - A recipe from our chef Alberto Iannaccone!

Ingredients for 4-6 people:

- 500 g flour "Spadoni"
- 500 g sheep's ricotta "Sapori del Sud"
- 1.5 kg San Marzano tomatoes
- 1 twig marjoram
- 1 onion
- 1 clove of garlic
- A few leaves of basil
- 50 g grated pecorino
- Extra Virgin Olive Oil "Oleificio Gulino"
- salt
- Freshly ground pepper

Articolo tratto da: Alfredo Iannaccone for OIP

A recipe from our chef Alberto Iannaccone!

Ingredients for 4-6 people:

- 500 g flour "Spadoni"
- 500 g sheep's ricotta "Sapori del Sud"
- 1.5 kg San Marzano tomatoes
- 1 twig marjoram
- 1 onion
- 1 clove of garlic
- A few leaves of basil
- 50 g grated pecorino
- Extra Virgin olive Oil "Oleificio Gulino"
- salt
- Freshly ground pepper

Sift the flour and pile it up on a work surface. Add lukewarm water and kneed with your hands until you have a smooth and firm dough. Cover with a cloth and leave to stand.

Press the ricotta through a sieve and mix it with some salt and some marjoram leaves.

Coarsely chop the San Marzano tomatoes and simmer in a pan for about 10 minutes. Then strain. In a pan, fry the finely chopped garlic and onion with a little olive oil. Add the tomato puree and the basil. Season with salt and pepper and cook over a low flame.

Roll out the dough thinly. Then with a spoon put small portions of ricotta on it. Cut out circles with a diameter of about 10 cm with a glass or a pasta roller. Fold the noodles into a half-moon shape and so the filling is sealed into the pasta. Close the edges with a fork.

Cook the Cassatelle in salted water and skim. Serve with the sauce and grated pecorino.