1 lb. Fresh Basket Cheese
1 1/2 lbs. Whole Milk Ricotta Cheese
1/2 cup Parmigiano Reggiano Cheese, grated
1 cup Argentina (Sardo) Cheese, grated
3 Whole Eggs
3 Egg Yolks
1 tbsp Fresh Parsley, finely diced
1/4 tsp Black Pepper
1 cup Ham or Dry sausage (or both), diced


5 Cups Unbleached Flour
1/4 cup plus 1 tbsp  Sugar
1 tbsp Baking Powder
1 ½ tsp Salt
¼ tsp Black Pepper

1/2 cup Unsalted Butter, Cold, cubed into 1/4" squares
3 tbsp Vegetable Shortening

4 Whole Eggs
2 tbsp Milk
1/4 cup plus 2 tbsp White Wine


1 Whole Egg
1 tsp Water



• In large bowl or food processor, combine Basket, Ricotta, grated Parmigiano and Argentina Cheese. Mix or pulse until well combined.

• Once combined, add Eggs, Parsley and Pepper. (If using a food processor, remove and transfer mixture to another bowl before adding remaining ingredients) Mix well. Add Meat and mix. Cover and refrigerate over night.


• Meanwhile, in large bowl or food processor, mix together Flour, Sugar, Baking Powder, Salt and Pepper.

• Add Butter and Shortening. Cut into or pulse mixture until it reaches a sandy texture and consistency. Set aside.

• In separate bowl, whisk together Eggs, Milk and Wine.

• Add Egg mixture to the dry ingredients. Mix thoroughly until dough forms. Knead for 7-8 minutes.  Cover with plastic and refrigerate overnight.


• Preheat oven to 350˚F.

• Remove dough from refrigerator and let stand for 10 minutes.

• Separate dough to form  2" round balls.

• Roll out each ball into a circle, approx. 8" in diameter and approximately 1/16" thick.

• Remove filling from refrigerator.  Spoon 1/4 to 1/3 cup of filling onto the center of each disk of dough.
• Lightly brush water along the edges of the dough, to help seal the dough pocket.

• Fold dough over mixture, (to where the edges meet), to form a half circle.

• Roll edges toward the filling, twice. Seal dough by pressing a fork's tines over the rolled edges, being careful not to pierce dough.

• Continue until all are filled and sealed.

• Whisk together egg and water. Brush the top of each pie with the Egg Wash.

• Bake in oven for 35 minutes or until golden brown.

• Remove from oven and cool on a cooling rack.

• Serve or cover and refrigerate.

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Aunt Gina's Casciatelle(Click Image To View Detail)

Category: Main Dishes

Servings: 16 - 20 Pies

Misfit Level: Advanced

Notes From Betty:

Casciatelle is a regional specialty of Molise, Italy. This sweet egg and cheese pie is traditionally made for special occasions, such as The Feast of Saint Joseph or Easter.


1. Can be made in advance and refrigerated for up to 1 week.
2. Can be frozen individually for up to 3 months.
3. Can be eaten cold or reheated in the oven.

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