Castagnole with ricotta

Castagnole with ricotta that I prepared today is a variant with ricotta, made by the pastry chef Leonardo Di Carlo. Castagnole are a typical Carnival dessert, widespread in Lazio, Umbria, Liguria, Marche, Veneto and Abruzzo. Eggs, sugar, flour and butter are the main ingredients of these small sweets, a very ancient recipe, and an eighteenth-century manuscript was found in the state archive of Viterbo in which four damselfish recipes are described, one of which includes baking.

castagnole with ricotta

Video recipe of the day

  • DifficultyVery easy
  • CostVery cheap
  • Preparation time1 Hour
  • Rest time1 Hour
  • Cooking time5 Minutes
  • Cooking methodFrying
  • CuisineItalian


For castagnole with ricotta

14 ounces flour (400 g)
3.5 ounces potato starch (100 g)
2 teaspoons baking powder (10 g)
5.30 ounces sugar (150 g)
1 pinch salt
1.7 ounces unsalted butter (50 g)
3.17 ounces yolks (90 g)
5.30 ounces milk (150 g)
10.60 ounces ricotta cheese (300 g)
1/2 lemon (zest)

For frying

35 ounces peanut oil

For finishing



1 Bowl
1 Whip
1 Pan

castagnole with ricotta


In a bowl, add the ricotta with the sugar and grated lemon zest. Beat with a whisk until the mixture is smooth and velvety. Add the egg yolks and then the milk. Mix well and add the melted butter. Finally add the flour and knead. The dough will be soft and a little sticky. Let it rest for 1 hour covered with film at room temperature. Take some dough and place it on a lightly floured work surface. Shape into thin salami about 1 inch (2 cm) in diameter, then cut to a thickness of 1 inch (2 cm). Give a round shape and fry in hot oil 338 ° -347 ° F (170 ° -175 ° C). Drain and pass in the granulated sugar.

castagnole with ricotta

Cook’s tips

The ricotta inside the dough makes the castagnole very soft and fluffy even the next day.

They are kept in a closed container at room temperature.

Recipe with ricotta cheese

Easy ricotta semifreddo

Citrus ricotta tart

Homemade sicilian cannoli

castagnole with ricotta

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