Crema di Ricotta Siciliana | Sicilian Sheep’s Milk Ricotta Cream

4 days ago
6 min read

Sicilian Sheep’s Milk Ricotta Cream

Story of the Dish

Traditional Sicilian Ricotta Pastry Cream

Crema di ricotta is one of the essential preparations of Sicilian pastry. Unlike crema pasticcera, it is not a cooked custard and contains no milk, starch, or butter. Its character comes almost entirely from the quality of the ricotta.

Traditionally, the finest version is prepared with fresh sheep’s milk ricotta, whose flavor is richer and more distinctive than ordinary cow’s milk ricotta.

Ricotta and sugar are allowed to rest together, then worked until the mixture becomes smooth, creamy, and luxurious. Depending on the dessert, dark chocolate, candied citrus, cinnamon, or vanilla may be added.

This is the cream associated above all with cannoli siciliani and cassata siciliana, although it appears throughout the island in crostate, cakes, pastries, and spoon desserts.

The finished cream should taste unmistakably of fresh ricotta. It should not be excessively sweet, watery, grainy, or artificially flavored.

Yield: About 3 cups

Preparation Time: 20 minutes

Draining Time: 8 to 24 hours

Resting Time: 2 to 4 hours

Recipe Information

Yield: About 3 cups

Preparation Time: 20 minutes

Resting Time: 2 to 4 hours

Ingredients

2 pounds fresh sheep’s milk ricotta (31.75 oz)

1 1/4 cups granulated sugar (8.82 oz)

1 teaspoon pure vanilla extract, optional

1/4 teaspoon ground cinnamon, optional

4 ounces finely chopped dark chocolate or mini chocolate chips (4.06 oz), optional

Finely grated zest of 1 untreated orange, optional

The Ricotta Is Everything

There is no technique capable of rescuing poor ricotta in this recipe.

For an authentic Sicilian character, use the freshest sheep’s milk ricotta available.

Fresh ricotta should have a clean dairy aroma, a delicate sweetness, and a soft but not watery consistency.

Avoid ricotta that tastes strongly acidic.

Also avoid extremely dry industrial ricotta when possible. The objective is to remove excess whey while preserving the natural creaminess of the cheese.

Drain the Ricotta

Place the ricotta in a fine mesh strainer positioned over a bowl.

Cover and refrigerate for at least 8 hours, preferably overnight.

For particularly moist ricotta, allow up to 24 hours.

Do not press the ricotta aggressively.

Gravity should remove the excess whey naturally.

Discard the collected liquid.

This step is essential for cannoli because excessive moisture quickly softens the fried shells.

Combine Ricotta and Sugar

Transfer the drained ricotta to a large bowl.

Add the granulated sugar.

Using a flexible spatula, fold and mix until the sugar is distributed throughout the ricotta.

Cover the bowl.

Refrigerate for approximately 2 to 4 hours.

During this resting period, the sugar draws some moisture from the ricotta and begins dissolving naturally.

This makes the cream easier to refine without excessive mechanical mixing.

Traditional Sieve Method

Place a fine mesh sieve over a clean bowl.

Working in batches, push the sweetened ricotta through the sieve using a flexible spatula or the back of a spoon.

Repeat if necessary.

This traditional technique produces a remarkably smooth texture while preserving the natural body of the ricotta.

The finished cream should be silky but not liquid.

Food Processor Method

A food processor can be used, but only briefly.

Pulse the sweetened ricotta just until smooth.

Do not process continuously for an extended period.

Aggressive processing can make the ricotta excessively loose and remove the characteristic texture of the traditional cream.

For the most authentic result, the sieve remains the preferred method.

Flavor the Cream

Once smooth, add the vanilla if desired.

For a traditional aromatic variation, add a very small amount of cinnamon.

Fresh orange zest can also be incorporated.

Use restraint.

The ricotta should remain the dominant flavor.

Add the Chocolate

If making ricotta cream for cannoli, fold in the finely chopped dark chocolate or mini chocolate chips after the cream has been completely smoothed.

Use approximately 4 ounces (4.06 oz) for this quantity of ricotta.

Fold gently until evenly distributed.

Dark chocolate works particularly well because its bitterness balances the sweetness of the ricotta.

Correct Consistency

Proper Sicilian ricotta cream should be:

Smooth

Dense

Creamy

Pipeable

Fresh tasting

Stable without starch

Rich without feeling heavy

When piped through a pastry bag, it should hold its shape naturally.

It should not release liquid around the edges.

When eaten, a slight natural ricotta texture may still be perceptible. It does not need to resemble industrial frosting.

The Sugar Ratio

Traditional Sicilian recipes can contain significant quantities of sugar.

However, the exact ratio should depend on the ricotta.

For 2 pounds (31.75 oz) of ricotta, approximately 9 to 10 ounces (250 to 9.88 oz) of sugar produces a balanced modern cream.

If the ricotta is naturally sweet and exceptionally fresh, slightly less sugar may be preferable.

Always taste before adding more.

The purpose of the sugar is to enhance the ricotta, not bury it.

Crema di Ricotta for Cannoli

For cannoli, the ricotta must be particularly well drained.

Prepare the cream as described.

Fold in dark chocolate if desired.

Transfer to a pastry bag.

Keep refrigerated until service.

Fill the cannoli shells as close to serving time as possible.

This point is fundamental.

A cannolo filled many hours before service absorbs moisture from the ricotta cream and gradually loses its characteristic crispness.

The contrast between the brittle fried shell and cold creamy ricotta is part of what defines a great cannolo.

Crema di Ricotta for Cassata Siciliana

For cassata, the cream may contain finely chopped dark chocolate.

The ricotta cream is layered with sponge cake and becomes one of the central components of the dessert.

Because the cream rests inside the cake, its consistency should remain firm but spreadable.

Ricotta for cassata must still be thoroughly drained.

Chocolate Variation

Fold approximately 4 to 5 ounces (115 to 4.94 oz) of finely chopped dark chocolate into the finished cream.

Use chocolate containing approximately 60% to 70% cacao for a balanced bitterness.

Orange Variation

Add finely grated zest from one untreated orange.

Orange and sheep’s milk ricotta are an exceptional combination.

For additional texture, add finely chopped dark chocolate.

Pistachio Variation

Fold 1/3 cup (2.82 oz) of pure pistachio paste into the finished ricotta cream.

Reduce the sugar slightly if the pistachio paste is sweetened.

Finish with finely chopped toasted pistachios.

Candied Citrus Variation

Fold finely diced candied orange or citron into the finished cream.

This variation is particularly appropriate for traditional Sicilian pastries.

Use high quality candied fruit with a natural citrus flavor rather than brightly colored industrial fruit.

Mistakes to Avoid

The cream is watery: The ricotta was not drained sufficiently.

The cream is excessively sweet: Too much sugar masks the character of the ricotta.

The cream is grainy: The ricotta was not passed through a sieve or sufficiently refined.

The cream becomes too loose: The ricotta was processed excessively.

Cannoli shells become soft: They were filled too far in advance.

The cream tastes bland: Poor quality cow’s milk ricotta was used instead of flavorful fresh sheep’s milk ricotta.

Traditional Uses

Crema di ricotta siciliana is traditionally associated with:

Cannoli siciliani

Cassata siciliana

Cassatelle

Crostate di ricotta

Torte di ricotta

Sponge cakes

Pastry shells

Fried pastries

Individual desserts

Sicilian celebration cakes

Best Flavor Pairings

Sicilian ricotta cream pairs beautifully with:

Dark chocolate

Pistachios

Almonds

Orange

Lemon

Candied citron

Candied orange

Cinnamon

Honey

Coffee

Vanilla

Amaretti

Chef Tips

For authentic cannoli, prepare the ricotta cream the day before.

Allow the ricotta to drain overnight, sweeten it, rest it, then pass it carefully through a fine sieve.

Fold in finely chopped dark chocolate.

Keep the cream cold.

Fill the cannoli only shortly before serving.

Finish one end with finely chopped pistachios and the other with a small piece of candied orange.

Do not cover the cannolo with excessive decoration.

The shell should remain crisp enough to crack immediately when bitten, while the ricotta inside should be cold, smooth, and creamy.

When the ricotta is exceptional, simplicity is not a limitation. It is the entire point of the dessert.

-- Chef Gianluca

Wine Pairing

Choose an Italian wine with enough acidity to refresh the palate and enough body to match the richness of the dish. Delicate recipes generally benefit from lighter, fresher wines, while roasted, braised, aged-cheese, or deeply savory preparations can support more structured selections. Serve the wine at the correct temperature and avoid pairings that overpower the principal ingredient.

Nutrition per Serving

Approximate nutrition per serving: 540 calories, 0.63 oz protein, 2.54 oz carbohydrates, 0.71 oz fat, 0.28 oz saturated fat, 0.14 oz fiber, 0.18 oz sugars, 620 mg sodium, and 55 mg cholesterol. Values vary with the exact ingredients and portion size.