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August 13


Saint of the day:
Saint Pontian & Saint Hippoytus

Patron Saint of Bibbiena, Italy; horses, Correctional Officers

Saints Pontian and Hippolytus’ Story

Two men died for the faith after harsh treatment and exhaustion in the mines of Sardinia. One had been pope for five years, the other an antipope for 18. They died reconciled.

Pontian. Pontian was a Roman who served as pope from 230 to 235. During his reign he held a synod in Alexandria which confirmed the excommunication of the great theologian Origen. Pontian was banished to exile by the Roman emperor in 235, and resigned so that a successor could be elected in Rome. He was sent to the “unhealthy” island of Sardinia, where he died that same year of harsh treatment. With him was Hippolytus with whom he was reconciled. The bodies of both were brought back to Rome and buried as martyrs with solemn rites.

Hippolytus. As a priest in Rome, Hippolytus–the name means “a horse turned loose”–was at first “holier than the Church.” He censured the pope for not coming down hard enough on a certain heresy—calling him a tool in the hands of one Callistus, a deacon—and coming close to advocating the opposite heresy himself. When Callistus was elected pope, Hippolytus accused him of being too lenient with penitents, and had himself elected antipope by a group of followers. He felt that the Church must be composed of pure souls uncompromisingly separated from the world: Hippolytus evidently thought that his group fitted the description. He remained in schism through the reigns of three popes. In 235, he also was banished to the island of Sardinia. Shortly before or after this event, he was reconciled to the Church, and died in exile with Pope Pontian.

Hippolytus was a rigorist, a vehement and intransigent man for whom even orthodox doctrine and practice were not purified enough. He is, nevertheless, the most important theologian and prolific religious writer before the age of Constantine. His writings are the fullest source of our knowledge of the Roman liturgy and the structure of the Church in the second and third centuries. His works include many Scripture commentaries, polemics against heresies, and a history of the world. A marble statue dating from the third century, representing the saint sitting in a chair, was found in 1551. On one side is inscribed his table for computing the date of Easter; on the other, a list of how the system works out until the year 224. Pope John XXIII installed the statue in the Vatican library.







St Pontian

(d. 235, Sardinia, Italy)

In 235 both St Pontian and St Hippolytus were banished to the salt mines of Sardinia. At some point after their deaths their remains were returned to Rome. St Pontian was buried in the Catacombs of San Callisto as noted below and St Hippolytus was buried on the Via Tiburtina.


Places of Honor in Rome


Catacombs of San Callisto

Via Appia Antica 110/126

Rome, Italy

*These catacombs are located south of the Aurelian Walls.

*St Pontian, St Fabian (d. 250), St Cornelius (d. 253), St Sixtus II (d. 258), and a number of other early popes were originally buried here.

The remains of St Fabian were later moved to San Sebastiano Fuori Le Mura, the remains of St Cornelius to Santa Maria in Trastevere, and the remains of St Sixtus II to San Sisto Vecchio.

*It was also at this location in the year 258 that Roman soldiers burst into a chapel and arrested St Sixtus II and four other deacons while they were celebrating the liturgy. St Lawrence (d. 258) was not present for this arrest; however, a legend holds that St Lawrence was able to speak to St Sixtus just before the pope was martyred. In this conversation St Sixtus prophetically stated, “You shall follow me in three days.” St Lawrence then in three days went on to suffer his own martyrdom by being burnt alive on a gridiron.



We are celebrating with Italian recipes because our Saint was from Italy.


Sweet ravioli stuffed with jam (with yogurt and without eggs)



  • 250 g of 00 flour (+ the one for the worktop) 

  • 100 g of soft butter

  • 80 g of sugar 

  • 125 ml of vanilla yogurt 

  • two teaspoons of baking powder 

  • a pinch of salt 

  • strawberry jam 

  • yolk and milk to brush



  1. Work the butter (at room temperature) with the sugar. Once you have reached a creamy consistency, add the yogurt and mix. Incorporate the sifted flour with baking powder and a pinch of salt.

  2. Work the dough quickly, form a dough, protect with food foil and refrigerate for at least an hour. After this time, return the dough and roll out with a rolling pin on the work surface dusted with flour. Cut out circles (you can also use a glass, as I did).

  3. Here I used a "ravioli", putting a teaspoon of jam in the center of each disk before closing (failing that, manually closing the half-moon by sealing the edges with the tines of a fork). In any case, do not touch the dough with your hands, but use a spatula (like tarot) to lift the discs from the worktop. 

  4. Line up the ravioli on a baking sheet lined with parchment paper. To give a slightly golden color, before baking brush them with a beaten egg yolk together with a little milk. 

  5. Bake at 180 ° C for about 20 minutes. Allow to cool well before removing them from the pan and sprinkle with powder sugar.

Ravioli dolci frolla yogurt senza uova -
Ravioli dolci frolla yogurt senza uova -
Ravioli dolci frolla yogurt senza uova -



Cassatelle with ricotta, or sweet ravioli, are Sicilian fried desserts, typical of the areas of Trapanese. Also known as Capidduzzi or Raviola. They are normally prepared during the Carnival or Easter period.  From the crescent shape, prepared with a crispy dough, without yeasts or eggs and a creamy and delicious heart of sheep's milk ricotta, chocolate chips and cinnamon. 

Ingredients for about 15 Sicilian ricotta cassatelle:

  • 250 gr of flour

  • 130 gr of sugar

  • 25 gr of olive oil

  • 1 pc of salt

  • 1 spoon of Marsala (or white wine)

  • 400 gr of sheep ricotta

  • 40 gr of chocolate chips

  • 1 pc of cinnamon powder

  • 115 grams of water


Traditional method:

  1. Pour into a bowl or a kneader: the flour, 2 tablespoons of sugar taken from the total, the marsala, the olive oil, salt and water. Knead until it forms a compact dough. Let it rest covered for 30 minutes.



CONTINUATION FOR BOTH METHODS (Traditional or Super Mixer Thermomix - Bimby):

  1. In the meantime, prepare the filling: work the ricotta with sugar and cinnamon, until it becomes a cream. You can also work it for a few seconds at the mixer or in the Thermomix, or you can do it with a fork, as the traditional recipe provides. At the end, add the chocolate chips and mix with a spoon.

  2. Take again the pasta for the ricotta cassatelle and make thin sheets, with the help of a dough sheeter or a rolling pin.

  3. In the center of a piece of pasta, put a little spoonful of ricotta cream. Close, forming a crescent, bringing the top of the dough to the bottom. Seal the edges well with your fingers and then cut the excess paste with a serrated wheel.

  4. Fry each ricotta Cassata in hot oil until completely browned. 
    Let them drain on absorbent paper.

  5. Sprinkle the Sicilian ricotta cassatelle with powder sugar and serve 

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