Recipes › Dessert › Italian Ricotta Pie Recipe

Italian Ricotta Pie Recipe

Recipe by Pedro M. A. Neves

Italian ricotta pie, known as crostata di ricotta, is a rustic yet elegant Sicilian dessert featuring creamy ricotta filling enriched with candied citrus and dark chocolate. This traditional pastry combines a buttery shortcrust with a rich, subtly sweet filling that balances citrus brightness against cocoa depth. It's a beloved centerpiece at Italian celebrations and a timeless expression of Mediterranean pastry craftsmanship.

Ingredients

• 250g (2 cups) all-purpose flour
• 125g (9 tablespoons) cold unsalted butter, cubed
• 50g (¼ cup) granulated sugar
• 1 large egg
• 2 tablespoons whole milk
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 500g (17.6 oz) whole milk ricotta cheese, drained
• 100g (¾ cup) powdered sugar
• 70g (2.5 oz) dark chocolate (70% cocoa), finely chopped
• 50g (⅓ cup) candied orange peel, finely diced
• 30g (¼ cup) candied citron or lemon peel, finely diced
• 2 large eggs
• 1 tablespoon orange zest (fresh)
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground clove
• 1 tablespoon honey
• Pinch of salt
• Powdered sugar for dusting (final garnish)

Instructions

1. Make the pastry dough by combining 250g flour, salt, and 50g sugar in a large bowl. Cut in 125g cold butter until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.

2. Create a well in the center and add 1 egg, 2 tablespoons milk, and 1 teaspoon vanilla extract. Mix gently until a shaggy dough forms, being careful not to overwork the pastry.

3. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 20 minutes until firm and cool.

4. Preheat oven to 190°C (375°F). On a floured surface, roll the chilled dough to a 3mm thickness and transfer to a 23cm (9-inch) tart pan with removable bottom, trimming excess and creating a clean edge.

5. Prepare the filling by pressing drained ricotta through a fine-mesh sieve into a large bowl to remove excess moisture. Fold in powdered sugar, then add chopped dark chocolate, candied peels, orange zest, cinnamon, clove, salt, and honey until evenly combined.

6. In a separate bowl, lightly beat 2 eggs, then gently fold into the ricotta mixture until fully incorporated without deflating the cheese base.

7. Spread the ricotta filling evenly into the pastry shell, smoothing the surface with an offset spatula to create a level top.

8. Bake at 190°C (375°F) for 45-55 minutes until the crust is golden brown and the filling is set but still slightly jiggly in the center. The surface should be dry to the touch.

9. Remove from oven and cool to room temperature on a wire rack for at least 1 hour before unmolding, allowing the filling to set fully.

10. Run a thin knife around the rim, release the tart pan sides, and dust generously with powdered sugar just before serving.

Substitutions

• For dairy-free: use cashew ricotta or silken tofu blended with nutritional yeast and lemon juice as a 1:1 replacement
• For nut-free: substitute candied citrus peels with dried cranberries or raisins (50g total)
• For gluten-free: replace all-purpose flour with a 1:1 gluten-free flour blend in the pastry dough
• For lower sugar: reduce powdered sugar in filling to 75g and use dark chocolate (85% cocoa) instead of 70%

Tips

• Drain ricotta overnight in cheesecloth to remove excess whey; this ensures a firm, creamy filling without a watery crust.
• Keep all butter and dairy ingredients cold before mixing pastry dough to achieve a tender, flaky crust with distinct texture layers.
• Do not overbake: the filling will continue to set as it cools. Slight jiggle in the very center indicates proper doneness and prevents dryness.
• Serve at room temperature or slightly chilled; the flavors and creamy texture are most pronounced when not cold from refrigeration.

Crostata di ricotta is a cornerstone of Sicilian pastry traditions, reflecting the island's historical Arab, Norman, and Southern Italian influences. The combination of ricotta with candied citrus and spices traces back to medieval convents where ricotta pies were prepared for Easter celebrations and religious feast days.

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