Sicilian Ricotta Pie Recipes

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SICILIAN RICOTTA PIE



Sicilian Ricotta Pie image

This Sicilian ricotta pie has a sweet filling that tastes like the center of a cannoli. This recipe is easy to make and is the perfect Easter dessert!

Provided by Lora

Categories     Dessert

Time 2h50m

Number Of Ingredients 11

500 grams pastry flour ((10.54 ounces))
200 grams cold unsalted butter ((7.025 ounces))
200 grams granulated sugar ((3.512 ounces))
2 eggs
16 ounces ricotta cheese
1 cup granulated sugar
2 eggs (, separated)
1 teaspoon vanilla extract
1 teaspoon ground espresso
1 lemon (, zested (don't use the juice))
1/2 cup semi-sweet chocolate chips

Steps:

  • In the bowl of a food processor, add the flour and sugar and process a few times to mix together.
  • Next add the butter and pulse a few times until the mixture looks like wet sand.
  • Add the egg and yolk and process a few seconds more until the dough forms (this should be about 5-7 more pulses, no more than that should be necessary).
  • Dump out the dough from the food processor bowl onto a lightly floured counter. Form the dough into two disks (one slightly larger than the other) and chill in the refrigerator for about an hour.
  • In a large bowl, mix the ricotta with the two egg yolks and sugar. In a large mixing bowl, beat the egg whites until nice and fluffy.
  • Fold the egg whites, espresso, lemon zest, and vanilla into the ricotta mixture.
  • Fold in the chocolate chips.
  • When dough nicely chilled, remove them from the refrigerator. Roll out the larger disk of dough between 2 sheets of plastic wrap into a 13-inch round about 1/8 thick.
  • Spray an 11-inch fluted tart pan with removable bottom with baking spray. Gently wrap the dough over the rolling pin and place it over the tart pan; release the rolling pin and let the dough fall into the tart pan. Press the dough softly into the bottom of the tart pan. If some of the dough breaks while you press it into the tart pan, not a problem. Simply piece the dough together.
  • Press the sides of the dough about 1/2 inch up the side of the tart pan. The rim of the tart should be lined with a slightly thicker layer of pastry than the bottom (about 1/4-inch thick).
  • Place this tart pan in the refrigerator for about 30 minutes (or even longer if necessary) to chill.
  • When the dough is chilled and ready to fill, remove the tart pan from the refrigerator and prick the pastry bottom with a fork a few times.
  • Pour the filling gently into the crostata. Flatten it out with a spoon or a spatula. Roll out the remaining piece of dough to 1/8-inch thickness Cut out 5 strips and place them 1 inch apart on top of the filling.
  • Cut out another 5 strips and place them 1 inch apart diagonally across first strips to form a lattice design. Trim edges of all strips flush with edge of shell.
  • Carefully place the crostata on top of the baking sheet.
  • Bake for about 40-50 minutes at 375 F, or until the crust is golden brown.
  • Let cool completely before removing from tart pan. Best eaten the first day but makes a lovely breakfast the next day.

SICILIAN RICOTTA TART



Sicilian Ricotta Tart image

Provided by Food Network

Number Of Ingredients 12

8 ounces (2 sticks) cold unsalted butter
2 cups unbleached flour
1/4 cup superfine sugar
1/2 teaspoon kosher salt
1/4 cup ice water
1 pound ricotta
4 egg yolks
6 tablespoons sugar
1/4 teaspoon cinnamon powder
2 dates, chopped
1/2 tablespoon tangerine peel, finely chopped, for garnish
Confectioners' sugar, for garnish

Steps:

  • For the Tart Dough: This recipe works best with very cold butter. Cut the butter into 1/2-inch cubes. Since butter softens rapidly with handling, return the cubes to the refrigerator for at least 10 minutes while you set up the food processor and gather the dry ingredients. Place the flour, sugar, and kosher salt, in the bowl of a food processor fitted with the steel blade. Pulse on/off a few times to combine. Add the butter, tossing quickly with a spatula to coat each cube with flour. This prevents the butter cubes from adhering together and helps them to break apart and combine more evenly with the flour. Pulse on and off 15 times until the butter particles are the size of small peas. With the motor running, add the ice water all at once through the feed tube. Process for about 10 seconds, stopping the machine before the dough becomes a solid mass. Turn the contents of the bowl onto a sheet of aluminum foil, pressing any loose particles into the mass of dough. Roughly form the dough into a 7-inch disk. Cover the dough completely with aluminum foil and refrigerate for at least 1 hour or until ready to use. The dough may be refrigerated up to 2 days or frozen for up to 2 weeks. Let dough rest in refrigerator until needed.
  • For the Tart: Divide the dough into 4 equal portions. Roll out each portion of dough on a floured surface into 9-inch free form circles, about 3/8-inch thick, and transfer to baking sheets. Cover and chill the dough while you prepare the filling. Mix the ricotta, egg yolks, tangerine peel, sugar and cinnamon in a bowl. Stir with a rubber spatula until well combined. Scatter the chopped dates over the surface of the tart shell leaving a 1 1/2-inch border around the outside edge. Spoon the filling over the dates and raise the dough border to enclose the sides of the tart. Press down on the dough where if forms pleats to secure. Bake the tart for 15 to 18 minutes, in preheated 450 degrees, until the crust is golden and the filling is just set. Cool on a rack for 10 minutes, dust with confectioners' sugar and serve warm.

SICILIAN CASSATA: RICOTTA CAKE



Sicilian Cassata: Ricotta Cake image

Provided by Food Network

Categories     dessert

Time 39m

Yield 10 servings as dessert

Number Of Ingredients 8

2 pounds fresh, whole milk ricotta
2 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/2 cup chocolate chips
1 cup candied fruit with citron and angelica if possible
1 (10-inch) pre-baked sponge cake (homemade or store bought, pound cake may be used)
Optional: green marzipan for covering the finished cassata

Steps:

  • Place the ricotta into a fine mesh sieve and nestle this over a bowl, place into the refrigerator overnight to allow the excess moisture to drain out before proceeding with the cassata recipe.
  • Place the ricotta into the bowl of a mixer and beat with the paddle attachment until the curds smooth out. Mix the drained and beaten ricotta with 1 cup powdered sugar, vanilla extract, cinnamon, chocolate chips and half the candied fruit. Set aside.
  • Lightly oil a 10-inch springform pan with canola oil. Slice the sponge cake very thinly so that the springform may be lined with it in an even layer. Line the sides and bottom of the pan with the sponge cake. Pour the ricotta filling into the cake-lined pan. Place a final layer of cake over the ricotta filling; this now creates the bottom to the cassata. Before serving, the cassata will be inverted onto this cake bottom. Refrigerate the cassata overnight to firm the filling.
  • Invert the springform pan on a wide platter. Open the hinge and remove the springform sides and bottom.
  • The cassata may now be finished by either covering with a heavy coating of the remaining powdered sugar or may be coated with a thin layer of green marzipan. Either way, the remaining candied fruits should be used to decorate the finished cassata. Slice thinly and serve.

RICOTTA PIE (OLD ITALIAN RECIPE)



Ricotta Pie (Old Italian Recipe) image

This is an old Italian recipe for a pie with a sweet crust--just like from the old country. My in-laws are Italian and they say that this is the best pie. It is always requested for Christmas. Mini chocolate bits and lemon rind can be mixed into the batter.

Provided by Misty

Categories     World Cuisine Recipes     European     Italian

Time 3h

Yield 24

Number Of Ingredients 13

12 large eggs eggs
2 cups white sugar
2 teaspoons vanilla extract
3 pounds ricotta cheese
¼ cup miniature semisweet chocolate chips, or to taste
4 cups all-purpose flour
5 teaspoons baking powder
1 cup white sugar
½ cup shortening, chilled
1 tablespoon shortening, chilled
4 large eggs eggs, lightly beaten
1 teaspoon vanilla extract
1 tablespoon milk

Steps:

  • Beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese and the chocolate chips, if using (see Cook's Note). Set aside.
  • Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.
  • Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates.
  • Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies.)
  • Pour the ricotta filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust.
  • Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.

Nutrition Facts : Calories 352.1 calories, Carbohydrate 45.6 g, Cholesterol 141.6 mg, Fat 13.4 g, Fiber 0.7 g, Protein 12.9 g, SaturatedFat 5.4 g, Sodium 220.1 mg, Sugar 26.5 g

SICILIAN RICOTTA CHEESECAKE



Sicilian Ricotta Cheesecake image

This ricotta cheesecake is similar in style to an American cheesecake, but is much lighter. Enjoy.

Provided by Nicole

Categories     World Cuisine Recipes     European     Italian

Yield 12

Number Of Ingredients 8

2 pounds ricotta cheese
⅔ cup white sugar
⅓ cup all-purpose flour
6 eggs
¼ teaspoon ground cinnamon
2 teaspoons orange zest
2 teaspoons vanilla extract
⅛ teaspoon salt

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.
  • Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in the vanilla, cinnamon, orange zest, and salt. Pour batter into the prepared pan.
  • Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time.

Nutrition Facts : Calories 198.3 calories, Carbohydrate 18.1 g, Cholesterol 116.5 mg, Fat 8.5 g, Fiber 0.2 g, Protein 12.1 g, SaturatedFat 4.5 g, Sodium 154 mg, Sugar 11.6 g

SICILIAN HOMEMADE RICOTTA CHEESE



Sicilian Homemade Ricotta Cheese image

This is a recipe for my Sicilian grandmother's creamy homemade ricotta cheese. Great as a spread on fresh bread or add as a topping to fresh Pasta.

Provided by Orcashottie

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 20

Number Of Ingredients 5

1 gallon whole milk
1 quart buttermilk
1 pint heavy cream
1 tablespoon kosher salt
18-inch squares cheesecloth

Steps:

  • Line a large colander or sieve with 4 layers of cheesecloth. Set aside.
  • Heat milk, buttermilk, heavy cream, and salt in a large, heavy, nonreactive saucepan over medium-low heat, stirring occasionally for the first 10 minutes. Continue heating, without stirring, until the temperature reaches 190 degrees F. Remove from heat and let stand for 1 hour. The mixture will be separated into white curds and clear whey.
  • Using a slotted spoon, ladle approximately 1/4 of the curds into the cheesecloth-lined colander. Gather up the corners of the top cheesecloth and secure closed with a zip tie. Repeat with the rest of the curds, cheesecloth, and zip ties. Use the last zip tie to thread all of the cheeses together. Suspend the cheeses over a large wooden spoon over a large bowl, and let drain for 2 hours.
  • Place the four cheeses, still in cloth, in a bowl in the refrigerator overnight. In the morning, cut zip ties, and transfer cheese to an airtight container.

Nutrition Facts : Calories 218.8 calories, Carbohydrate 11.8 g, Cholesterol 54.1 mg, Fat 15.6 g, Protein 8.4 g, SaturatedFat 9.4 g, Sodium 426.6 mg, Sugar 11.2 g

SICILIAN EASTER PIE



Sicilian Easter Pie image

This is a recipe handed down from my Sicilian grandmother. Each family has their own way of baking the Easter Pie in the Old Country, and with our family and friends it was discussed at length, believe me! This pie is made the week before Easter and offered to guests for at least a week around Easter (it will keep that long). Traditionally, it is left in the pan which it is baked in and is served from the pan. Enjoy!

Provided by LINDASLUSCIOUSPIES

Categories     World Cuisine Recipes     European     Italian

Time 6h30m

Yield 8

Number Of Ingredients 18

½ cup butter, chilled
⅓ cup superfine sugar
1 egg yolk
2 cups all-purpose flour
3 tablespoons ice water, or as needed
1 cup uncooked white rice
2 cups water
¼ cup raisins
1 ⅓ cups milk
1 ½ tablespoons grated orange zest
1 tablespoon white sugar
1 cup ricotta cheese
3 egg yolks
⅓ cup white sugar
⅛ teaspoon ground cinnamon
1 teaspoon vanilla extract
2 tablespoons orange flower water
4 egg whites

Steps:

  • In a saucepan, bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and set aside.
  • Place raisins in a small saucepan and cover with boiling water. Cook over low heat or 10 minutes. Remove from heat, drain and set aside.
  • To Make Dough: In a medium bowl or in a food processor, combine flour and 1/3 cup superfine sugar. Cut in butter or pulse in processor until mixture looks like cornmeal. Mix in 1 egg yolk. Stir in ice water, 1 tablespoon at a time, until mixture holds together when you squeeze it. Wrap with plastic wrap and let rest in refrigerator for at least 2 hours.
  • In a medium saucepan, combine cooked rice, milk, orange zest and 1 tablespoon of sugar. Cook over low heat, stirring frequently, until mixture is creamy and thick. Remove from heat. Whisk 3 egg yolks with 1/3 cup sugar in a large bowl. Gradually add hot rice mixture, about a cup at a time, whisking constantly. Stir in ricotta cheese, cooked raisins and cinnamon. Add vanilla and orange flower water. Let mixture cool to room temperature.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Roll out 3/4 of the pastry dough into an 11-inch circle and line the bottom and sides of a 9-inch springform pan. Cover lightly with plastic wrap and refrigerate. Roll out remaining dough into a 10-inch circle and cut into lattice strips.
  • In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter to lighten it, then quickly fold in remaining whites until no streaks remain.
  • Pour filling into dough-lined pan. Criss-cross the lattice strips over the filling. Seal the lattice strips to the bottom pastry edge.
  • Bake in preheated oven for an hour, or until pastry is golden brown. Cool at room temperature for about 4 hours, then keep refrigerated.

Nutrition Facts : Calories 444.2 calories, Carbohydrate 67.3 g, Cholesterol 134 mg, Fat 15 g, Fiber 1.4 g, Protein 9.8 g, SaturatedFat 8.7 g, Sodium 133.8 mg, Sugar 20.5 g

ITALIAN SPINACH AND RICOTTA PIE



Italian Spinach and Ricotta Pie image

This Italian spinach and ricotta pie (torta pasqualina) from the region Liguria is traditionally eaten for Easter, but can of course be served any time of the year.

Provided by PaolaAlbanesi

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 6

Number Of Ingredients 11

1 pound fresh spinach, or more to taste
1 small onion, chopped
1 tablespoon butter
1 (12 ounce) container ricotta cheese
1 cup grated Parmesan cheese
2 eggs
1 teaspoon ground nutmeg
salt and black pepper to taste
1 (8 ounce) package phyllo dough
5 tablespoons melted butter
6 egg yolks

Steps:

  • Place spinach in a skillet over medium heat and cook until wilted, 3 to 5 minutes. Drain, squeeze dry, and chop finely.
  • Heat 1 tablespoon butter in a skillet over medium heat and add onion. Cook until onion starts to soften, about 3 minutes. Add spinach and cook and stir for 2 minutes. Remove from heat and transfer to a bowl to cool slightly, about 5 minutes.
  • Stir ricotta cheese, Parmesan cheese, 2 whole eggs, nutmeg, salt, and pepper into the cooled spinach mixture.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan or pie dish.
  • Unwrap the phyllo dough. Keep covered with a damp cloth to prevent phyllo sheets from drying out.
  • Lay 1 sheet of phyllo over the buttered dish flush with the edge so that excess phyllo hangs over on only one side of the dish. Brush lightly with melted butter. Top with another sheet of phyllo at a slight angle to the first one. Continue in this manner, with up to 12 sheets, brushing each sheet with butter and working clockwise to lay each at a slight angle to the previous sheet.
  • Spoon cheese and spinach mixture evenly into the phyllo-lined dish. Using the back of a spoon, make six indentations in the filling, then carefully place 1 egg yolk in each. Season each yolk with salt and pepper and drizzle with a bit of melted butter.
  • Take the extra phyllo dough hanging over the edges of the dish and fold it over to the centre to cover the filling, 1 sheet of phyllo at a time, brushing each one with butter. Brush the top of the whole pie with butter.
  • Bake in the preheated oven until the phyllo pastry is a dark golden brown, about 40 minutes. Remove and let cool slightly before slicing. Serve warm.

Nutrition Facts : Calories 450.3 calories, Carbohydrate 27.9 g, Cholesterol 326.7 mg, Fat 28.6 g, Fiber 2.7 g, Protein 21.4 g, SaturatedFat 15.2 g, Sodium 654.3 mg, Sugar 1.5 g

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The Italians have many versions of the Italian Easter pie. My personal favorite has always been this simple, sweet creamy version that invariably filled my mother’s kitchen with an aroma that prompted our neighbors from their homes in order to follow the scent. Find this Pin and more on Treats by David McMenimen. Italian Desserts. Easy Desserts.
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SICILIAN RICOTTA PIE - OUR ITALIAN TABLE | SICILIAN RECIPES, RICOTTA ...
Mar 2, 2014 - This Pin was discovered by Tony Gaudino. Discover (and save!) your own Pins on Pinterest
From pinterest.ca


MUST-MAKE SICILIAN RICOTTA CHEESECAKE RECIPE WITH GRAHAM …
2014-07-10 Instructions. Heat oven to 350 degrees F. Grease a 9-inch springform pan with butter. For graham cracker crust, crush graham crackers in food processor until consistency of bread crumbs; stir with melted butter until mixture holds shape when squeezed. If needed, add a little more melted butter.
From garlicgirl.com


SICILIAN RICOTTA PIE RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Sicilian Ricotta Pie Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Beef Short Ribs Recipe Is The Zone Diet Healthy ...
From recipeshappy.com


SICILIAN BLOOD ORANGE RICOTTA PIE WITH MERINGUE BY ... - THE FEEDFEED
Yummy Recipe for Sicilian Blood Orange Ricotta Pie with Meringue by britneybreaksbread. Sicilian Blood Orange Ricotta Pie with Meringue ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ (10) "It was so lovely to research this dish because I got the chance to learn about another culture and their food. In addition, I got to make a dish that is insanely delicious and not too difficult to make. The crust ...
From thefeedfeed.com


BEST ITALIAN RICOTTA PIE RECIPE (EASTER) - CUCINABYELENA
2022-04-06 Pour in the ricotta pie filling. Optional step: Decorate the top with strips of dough and brush tops of dough strips with egg wash. Bake and cool completely, about 2 hours, on a wire rack and refrigerate until serving. Preparing the pasta frolla crust and filling with ricotta mixture. Beautiful ricotta pie in a pie dish.
From cucinabyelena.com


EASTER RICOTTA PIE - PROUD ITALIAN COOK
2017-04-03 Preheat the oven to 350 degrees. In a large bowl with an electric mixer, beat the ricotta with the sugar until very smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and cinnamon. Stir in the …
From prouditaliancook.com


MOM'S SICILIAN RICOTTA PIE - MANGIA BEDDA | RECIPE | RICOTTA PIE ...
Sep 10, 2018 - A tradition at Easter time but perfect all year long, my Mom's Sicilian Ricotta Pie recipe is an authentic tried and true recipe. Sep 10, 2018 - A tradition at Easter time but perfect all year long, my Mom's Sicilian Ricotta Pie recipe is an authentic tried and true recipe. Pinterest. Today . Explore. When autocomplete results are available use up and down arrows …
From pinterest.ca


DISCOVERNET | SICILIAN EASTER PIE RECIPE
2022-04-08 To start, put the flour, ½ cup sugar, the baking powder, salt, and butter into the bowl of a food processor. Pulse until the mixture becomes coarse. Next, lightly beat two of the eggs, then add them to the bowl of the food processor. Pulse until the eggs are incorporated and the mixture comes together as a dough.
From discovernet.io


GLUTEN-FREE SICILIAN RICOTTA PIE RECIPE - GREAT BRITISH CHEFS
Trim the edges of the pastry with a sharp knife and place the pie dish on a baking sheet. 5. Put the ricotta, sugar, flour, eggs, citrus zest and juice, and ground cinnamon into a mixing bowl and whisk thoroughly to combine. 6. Pour the ricotta mixture into your pastry-lined pie dish. Bake for 1 hour to 1 hour 15 minutes, or until just set in ...
From greatbritishchefs.com


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