Casadelli (ricotta cakes)

Casadelli (ricotta Cakes) Recipe

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Roberta Savio


My Aunt Mary made these for New Years Eve. They were always a big hit, and good anytime.


★★★★★ 1 vote



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  • 2 lb
  • 1/2 lb
    crisco shortening
  • ·
  • ·
    oil for deep frying

How to Make Casadelli (ricotta cakes)


  1. Mix flour and crisco together and add milk little at a time for a consistency of pie dough.
  2. Roll out to about 1/4 inch thick or less, and cut into about 4 inch rounds.
  3. Fill with Cassada Cream and using a fork pinch to close. Deep fry to a golden brown and drain on paper towels

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About Casadelli (ricotta cakes)

Course/Dish: Cakes
Other Tag: Quick & Easy

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