Minne di Sant’Agata (Italian Sicilian Saint Agatha Ricotta Cakes)

Minne di Sant’Agata (Italian Sicilian Saint Agatha Ricotta Cakes)

The Minne di Sant’Agata, also known as Cassatelle di Sant’Agata, are among the most symbolic desserts of Catania, Sicily. Traditionally prepared for the Feast of Saint Agatha, they are small dome-shaped pastries filled with sweet sheep’s milk ricotta, chocolate, and candied fruit, then covered with white icing and finished with a candied cherry.

This refined version preserves the traditional flavors while presenting the dessert with the same philosophy used for our open raviolo plating: visible layers, controlled cream, texture, acidity, and elegant negative space.

Region: Sicily

Origin: Catania

Course: Dessert

Difficulty: Intermediate

Servings: 4

Servings and Timing

Preparation Time: 50 minutes

Resting Time: 1 hour

Cooking Time: 18 minutes

Assembly: 25 minutes

Total Time: About 2 hours 30 minutes

Ingredients

For the Pastry

• 2 cups all-purpose flour

• ½ cup granulated sugar

• ½ cup unsalted butter, cold and cubed

• 2 large egg yolks

• 1 large egg

• 1 tsp finely grated lemon zest

• ½ tsp vanilla extract

• ¼ tsp fine sea salt

For the Ricotta Filling

• 1½ cups sheep’s milk ricotta, well drained

• ½ cup powdered sugar

• ¼ cup finely chopped dark chocolate

• 2 tbsp finely diced candied orange peel

• ½ tsp vanilla extract

• ¼ tsp ground cinnamon

For the Almond Crumble

• ½ cup almond flour

• ¼ cup all-purpose flour

• 3 tbsp sugar

• 3 tbsp unsalted butter

• Pinch of salt

For the Citrus Sauce

• ½ cup fresh orange juice

• 1 tbsp fresh lemon juice

• 3 tbsp sugar

• 1 tsp cornstarch

• 1 tbsp unsalted butter

For the White Glaze

• ¾ cup powdered sugar

• 1½–2 tbsp fresh lemon juice

For Finishing

• 4 candied cherries

• Toasted pistachios, finely chopped

• Fresh orange zest

Preparation

1. Prepare the Pastry

Combine flour, sugar, salt, and lemon zest. Add the cold butter and work it into the flour until the mixture resembles coarse crumbs.

Add the egg yolks, whole egg, and vanilla. Mix just until the dough comes together.

Shape into a disk, wrap, and refrigerate for 1 hour.

2. Prepare the Ricotta Filling

Pass the drained ricotta through a fine sieve.

Mix with powdered sugar until smooth.

Fold in chopped chocolate, candied orange peel, vanilla, and cinnamon.

Refrigerate until needed.

3. Prepare the Almond Crumble

Preheat the oven to 350°F.

Combine almond flour, all-purpose flour, sugar, salt, and cold butter until irregular crumbs form.

Bake on a parchment-lined tray for 10–12 minutes, stirring once.

Cool completely.

4. Prepare the Citrus Sauce

Combine orange juice, lemon juice, sugar, and cornstarch in a saucepan.

Cook over medium heat until lightly thickened.

Remove from the heat and whisk in the butter.

Cool completely.

5. Bake the Pastry

Roll the chilled dough to approximately ⅛ inch thick.

Cut eight rounds approximately 3½ inches in diameter.

Place on a parchment-lined baking sheet.

Bake at 350°F for 12–15 minutes, until lightly golden.

Cool completely.

6. Prepare the Glaze

Mix powdered sugar with enough lemon juice to create a thick but pourable glaze.

Glaze only four pastry rounds and allow them to set.

Place one candied cherry in the center of each glazed disk.

Open Raviolo Style Plating

Place one unglazed pastry disk slightly off-center on each plate.

Pipe a generous but controlled amount of ricotta filling onto the pastry.

Rest one glazed pastry disk above the filling at a slight angle, allowing the ricotta to remain clearly visible.

Spoon small dots of citrus sauce around the dessert.

Place almond crumble in one controlled section of the plate.

Finish with finely chopped pistachios and fresh orange zest.

The final plating should be elegant and architectural, never crowded.

Professional Technique

The ricotta must be extremely well drained. Excess water will soften the pastry and create a loose filling.

Passing the ricotta through a sieve produces the smooth texture required for refined restaurant plating.

The citrus sauce provides acidity to balance the richness of the ricotta, chocolate, and glaze.

The pastry rounds must be completely cool before assembly.

Chef Tips

Use genuine sheep’s milk ricotta whenever possible.

Drain the ricotta overnight for the cleanest texture.

Use dark chocolate with at least 60% cocoa.

Keep the candied orange finely diced so it integrates into the filling rather than dominating it.

Assemble immediately before serving.

Common Mistakes

Do not use wet ricotta.

Do not overwork the pastry dough.

Do not make the glaze too thin.

Do not overfill the dessert or the structure will collapse.

Do not cover the entire plate with sauce or crumble.

Wine Pairing

Moscato di Siracusa – Floral sweetness complements the ricotta and citrus.

Malvasia delle Lipari Passito – Honeyed notes pair beautifully with candied fruit.

Passito di Pantelleria – Apricot and citrus aromas support the orange and chocolate.

Marsala Superiore Dolce – Caramel and dried-fruit notes add depth.

Zibibbo Dolce Sicilia DOC – Aromatic and fresh enough to balance the creamy filling.

Storage and Reheating

Store the pastry rounds separately in an airtight container for up to 2 days.

The ricotta filling can be refrigerated for up to 2 days.

The citrus sauce can be refrigerated for 3 days.

Do not store the dessert fully assembled.

Do not microwave.

Nutrition per Serving

Calories: approximately 640

Protein: 12 g

Carbohydrates: 76 g

Fat: 34 g

Saturated Fat: 19 g

Fiber: 3 g

Sugars: 43 g

Sodium: 210 mg

Cholesterol: 190 mg

Nutritional values may vary depending on the exact ingredients used and portion size.

Chef Gianluca