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