The guastedda with the ricotta filling becomes raviola di ricotta nissena.
The dessert is the base of the Raviola di ricotta nissena, without having the ricotta filling.
This dessert is not included in the list of traditional Italian agri-food products.[2]
The guastedde in Sicily are produced in many sweet and non-sweet variations, the nissena one however is a unicum typical of the city of Caltanissetta.
Ingredients
Soft wheat flour typically from majorca wheat, honey typically from sulla and strictly lard as a fat for frying.
The guastedda normally has the diameter of the side of the ricotta raviola, being the disk that is folded on itself after the ricotta filling has been placed in the raviola.
For its production it is strictly necessary to use lard as a frying fat.
Once cooked, the dessert is brushed with melted honey similarly to the raviola di ricotta nissena.
Notes
The lard prevents the preparation of the dessert in the summer due to the high temperatures.
