CHOCOLATE RICOTTA PIE
It is always requested for every holiday. My mother's neighbor is Italian. When we moved into the house next door, she brought this over to welcome us to the neighborhood. I enjoyed it and asked for the recipe.
Provided by Melanie Campbell
Categories Desserts
Time 2h
Number Of Ingredients 11
Steps:
- 1. PRE-HEAT oven to 375F.
- 2. MIX graham cracker crumbs, butter and sugar together in a bowl. Shape inside 9" pie plate. If crust is too crumbly, add a small amount of butter so crumbs will hold together. Bake at 375 for 8-9 minutes, until lightly browned. Allow to cool.
- 3. COMBINE ricotta, confectioner's sugar, and almond extract in a bowl and set aside.
- 4. COMBINE almonds and chocolate. Chop together in a food processor; do not chop too fine.
- 5. FOLD together cheese mix and chopped almond & chocolate and chill.
- 6. WHIP heavy cream until stiff. Fold into ricotta and chocolate mix half at a time.
- 7. SPOON into chilled crust and let sit overnight before serving.
- 8. Serve with chocolate sauce, if desired.
ORANGE CHOCOLATE RICOTTA PIE
A traditional Italian dessert served during the holidays and for special occasions, this pie features the classic pairing of orange and chocolate. The result is rich and tangy—a perfect finale to a Mediterranean-style dinner. —Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the ricotta cheese, eggs, chocolate chips, sugar, orange zest and, if desired, orange liqueur., On a floured surface, roll out half the dough to fit a 9-in. pie plate; transfer to pie plate. Fill with ricotta mixture., Roll out remaining dough into an 11-in. circle; cut into 1-in.-wide strips. Lay half of the strips across the pie, about 1 in. apart. Fold back every other strip halfway. Lay another strip across center of pie at a right angle. Unfold strips over center strip. Fold back the alternate strips; place a second strip across the pie. Continue to add strips until pie is covered with lattice. Trim, seal and flute edges., Bake at 425° until crust is golden brown, 40-45 minutes. Refrigerate leftovers.
Nutrition Facts : Calories 525 calories, Fat 31g fat (16g saturated fat), Cholesterol 106mg cholesterol, Sodium 346mg sodium, Carbohydrate 49g carbohydrate (23g sugars, Fiber 0 fiber), Protein 17g protein.
CHOCOLATE-RICOTTA PIE
Make and share this Chocolate-Ricotta Pie recipe from Food.com.
Provided by Megannnnnnnn
Categories Dessert
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Blend the flour, cornmeal, 3/4 cup pine nuts, 1/4 cup sugar, and salt in a food processor until finely ground. Add the butter and pulse, just until the dough forms. Press the dough over the bottom and about 2 inches up the sides of an 11-inch-diameter tart pan with a removable bottom. Refrigerate until the dough is firm, about 30 minutes.
- Preheat the oven to 350 degrees F.
- Line the tart dough with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake the shell until golden, about 10 minutes longer. Cool completely.
- Combine the remaining 3/4 cup of sugar with 1/2 cup water in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Cool the sugar syrup slightly.
- In a double boiler, melt the chocolate over very softly simmering water.
- Pulse the ricotta cheese and cream cheese in a food processor until smooth. Add the egg and egg yolks, 1 at a time, and process until smooth. Add the melted chocolate and process until combined. With the machine running, add the sugar syrup in a thin steady stream and process until smooth.
- Pour the custard into the tart shell and bake until the filling is almost set, about 30 minutes or until the custard has set. Scatter the remaining 3/4 cup toasted pine nuts on top of the filling. Let the tart cool completely before serving.
- The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving.
Nutrition Facts : Calories 703.7, Fat 46.6, SaturatedFat 18.6, Cholesterol 159, Sodium 88.7, Carbohydrate 66.8, Fiber 3.4, Sugar 41.6, Protein 12.6
CHOCOLATE RICOTTA PIE
Provided by Giada De Laurentiis
Categories dessert
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- For the crust: In the bowl of a food processor combine the flour, 1/4 cup sugar, cornmeal, salt, and 1/2 cup toasted hazelnuts, and pulse to grind. Add the butter and pulse, just until the mixture forms a dough. Press the dough over the bottom and about 2 inches up the sides of an 11-inch diameter tart pan with a removable bottom. Refrigerate until the dough is firm, about 30 minutes.
- Preheat the oven to 350 degrees F.
- Line the tart dough with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake the shell again until golden, about 10 minutes longer. Remove from the oven and cool completely.
- For the filling: Add the chocolate to a double boiler, over very softly simmering water and heat until melted.
- Combine the water with the sugar in a small saucepan over low heat. Stir to dissolve sugar. Remove from heat and cool.
- Add the ricotta cheese and cream cheese in a food processor and pulse until smooth. Add the egg and egg yolks, 1 at a time, and process until smooth. Add the melted chocolate and the sugar syrup and pulse until combined. Pour the custard into the tart shell and bake until the custard is just set, about 30 minutes. Scatter the remaining 1/4 cup of chopped hazelnuts on top of the filling. Let the tart cool completely before serving.
- The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving.
CHOCOLATE-RICOTTA PIE
Provided by Giada De Laurentiis
Categories dessert
Time 3h10m
Yield 1 (11-inch) tart
Number Of Ingredients 12
Steps:
- Blend the flour, cornmeal, 3/4 cup pine nuts, 1/4 cup sugar, and salt in a food processor until finely ground. Add the butter and pulse, just until the dough forms. Press the dough over the bottom and about 2 inches up the sides of an 11-inch-diameter tart pan with a removable bottom. Refrigerate until the dough is firm, about 30 minutes.
- Preheat the oven to 350 degrees F.
- Line the tart dough with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake the shell until golden, about 10 minutes longer. Cool completely.
- Combine the remaining 3/4 cup of sugar with 1/2 cup water in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Cool the sugar syrup slightly.
- In a double boiler, melt the chocolate over very softly simmering water.
- Pulse the ricotta cheese and cream cheese in a food processor until smooth. Add the egg and egg yolks, 1 at a time, and process until smooth. Add the melted chocolate and process until combined. With the machine running, add the sugar syrup in a thin steady stream and process until smooth.
- Pour the custard into the tart shell and bake until the filling is almost set, about 30 minutes or until the custard has set. Scatter the remaining 3/4 cup toasted pine nuts on top of the filling. Let the tart cool completely before serving.
- The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving.
RICOTTA PIE (PIZZA DOLCE) WITH CHOCOLATE AND RASPBERRY
My grandmother recalls ricotta pie always making an appearance on Easter when she was little. Now I've taken here recipe and created a pared down version for a more upscale appearance at holidays and other gatherings. -Stephen DeBenedictis, Wakefield, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 6 mini pies.
Number Of Ingredients 18
Steps:
- Place the flour in a large bowl; cut in the butter until crumbly. In a small bowl, whisk egg yolks and water; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other. Wrap smaller portion in plastic wrap and refrigerate., Divide the remaining dough into six portions. Roll out each portion to fit a 5-in. pie plate; transfer pastry to pie plates. Set aside., Press raspberries through a sieve; discard seeds. In a small saucepan, combine sugar and cornstarch. Stir in raspberry puree. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Spread over the bottom of each crust. Sprinkle with chocolate chips., In a large bowl, beat the ricotta cheese, flour and vanilla until blended. In a small bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Fold into ricotta mixture. Spread into pastry shells., Roll out remaining pastry; make lattice crusts. Trim, seal and flute edges. Whisk egg white; brush over lattice tops. Sprinkle with coarse sugar., Transfer pies to a baking sheet. Bake at 350° for 30-35 minutes or until crust is golden and filling is set. Cool on a wire rack. Refrigerate until serving.
Nutrition Facts :
CHOCOLATE-RICOTTA ICEBOX CAKE
Preparing this mouthwatering chocolate cake takes only 30 minutes; you can make it up to two days ahead.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 6h30m
Number Of Ingredients 5
Steps:
- Prepare pan: Remove sides from a 9-inch round springform pan (see note, below). Place a sheet of waxed paper over bottom, leaving an overhang; lock sides onto bottom, firmly securing paper. Spray inside of pan with cooking spray; line sides with a strip of waxed paper 28 inches long and 4 inches wide.
- Make chocolate-ricotta mixture: Break 12 ounces of chocolate into pieces. Place in a heatproof medium bowl set over, not in, a pan of simmering water. Cook, stirring occasionally, until chocolate has melted, 8 to 10 minutes.
- In a food processor, blend ricotta until very smooth, about 1 minute, scraping down sides of bowl. Add warm chocolate; blend until smooth. In a large bowl, beat cream until stiff peaks form. With a rubber spatula, gently fold in chocolate-ricotta mixture.
- Assemble cake: Arrange half the cookies in an overlapping pattern to cover bottom of pan. Spoon half the chocolate-ricotta mixture on top of cookies; smooth top. Cover with remaining cookies; top with remaining chocolate-ricotta mixture, and smooth top. Cover with plastic wrap; refrigerate at least 6 hours and up to 2 days.
- Before serving, release sides of pan and remove waxed paper from sides. Using bottom piece of waxed paper, pull cake onto a platter; with a metal spatula, lift cake and remove waxed paper. Using a vegetable peeler, shave remaining 2 ounces chocolate over top of cake. With a knife dipped in hot water, cut cake into 10 slices (wipe off knife, and dip in hot water after each slice).
CHOCOLATE RICOTTA PIE (OLIVE GARDEN OFFICIAL RECIPE)
Your family and friends will love this rich ricotta and cream cheese chocolate pie recipe. It's the perfect after-dinner delight to serve at your next gathering. From The Olive Garden Website: http://www.olivegarden.com/recipes/featured_recipe/
Provided by Starfire aka Wendy
Categories Pie
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- MIX graham cracker crumbs, butter and sugar together in a bowl. Shape inside 9" pie plate. If crust is too crumbly, add a small amount of butter so crumbs will hold together. Bake at 375F for 8-9 minutes until lgihtly browned. Allow to cool.
- COMBINE ricotta, confectioner's sugar, and almond extract in a bowl and set aside.
- COMBINE almonds and chocolate. Chop together in a food processor; do not chop too fine.
- FOLD together cheese mix and chopped almond & chocolate and chill.
- WHIP heavy cream until stiff. Fold into ricotta and chocolate mix half at a time.
- SPOON into chilled crust and let sit overnight before serving.
- Serve with chocolate sauce, if desired.
Nutrition Facts : Calories 595.3, Fat 46.2, SaturatedFat 23.3, Cholesterol 110.5, Sodium 224.5, Carbohydrate 37.2, Fiber 3, Sugar 25.1, Protein 12.4
CHOCOLATE RICOTTA PUDDING
Soft and creamy ricotta can be used in appetizers, main dishes, and desserts like this chocolate pudding.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Number Of Ingredients 2
Steps:
- In a microwave-safe bowl, heat semisweet chocolate chips in 20-second intervals, stirring between each, until smooth.
- In a food processor, process 15 ounces part-skim ricotta cheese until smooth. Add chocolate; process until combined, scraping bowl as needed.
- Divide among four dishes. (Can be refrigerated, covered, up to 1 day; serve at room temperature.)
CHOCOLATE RICOTTA PIE (KIRSTEN DIXON)
Steps:
- Preheat the over to 350 Beat the egg yolks wit the sugar until creamy. Ass the lemon peel. Beat in the ricotta and chocolate pieces. Put pastry into an 8-inch pie pan, fluting the edges of the dough. Pous the ricotta mix into the pie shell. Bake on the center rack of the over for 1 hour or until the pie is set and the top is golden brown.
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