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Cassateddi di Pasqua
Cassateddi di Pasqua
 
 
Ingredients:
 
For the Pasta
25 ounces flour
3.5 ounces sugar
2.5 ounces Crisco
Water 
Salt pinch

For the Filling
17.5 ounces ricotta cheese
7 ounces sugar 
1 egg
Cinnamon pinch
 
Directions:
 
Combine the flour, sugar, Crisco, salt and water and work into a dough that is rather hard.
 
Afterwards, let the dough rest for an hour and then spread out with a rolling pin.

Cut 10 cm. circles with a thickness of 3 mm.

Mix the ricotta, sugar, egg and cinnamon powder.
 
With a wooden spoon, place the mixture in the middle of the cut pasta circles.

Raise the edges of the pasta circles and close them using the pressure of your finger.

Place them in a moderately heated oven and take them out when the dough is slightly golden and let cool. They should be served cold.

That's it!
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