6-inch Italian Easter Ricotta Pie

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6-inch Italian Easter Ricotta Pie is old Italian ricotta pie. Brave ones add lemon zest, cinnamon, and orange zest into filling. Once you make it, you’ll understand why! 😊

6-inch Italian Easter Ricotta Pie is old Italian ricotta pie. Brave ones add lemon zest, cinnamon, and orange zest into filling. Once you make it, you’ll understand why! 😊


 

This 6-inch Italian Easter Ricotta Pie is smaller version of what we usually make for Easter. Just like this strawberry polenta no bake dessert :

 

6 inch Sponge Cake with Strawberries

http://www.2pots2cook.com/2016/06/22/6-inch-sponge-cake-with-strawberries/

It is meant for little families or one afternoon treats.
We usually make large, full sized ricotta cheese pies, but this year, it seems we’ll have Easter brunches on our own and this one is quite enough for small families of two up to four members.

A lot have changed, and I hope you’ll agree there are also some benefits, like, people started to care more about older members of families and the society all together, we read books more, listen to music, play with kids more, cook at home… somehow everything is slower: exactly what we need to stop for a while and reset.

6-inch Italian Easter Ricotta Pie is old Italian ricotta pie. Brave ones add lemon zest, cinnamon, and orange zest into filling. Once you make it, you’ll understand why! 😊

 

Spring is here and this Italian recipe is just what we need to celebrate Easter. It tastes heavenly good after we have typical Easter dinner.

 

What is the traditional Italian Easter dinner?

In south, typical Italian Easter dinner will often include soup, salad, risotto, pasta and lamb, served with veggies and plenty of wine. They finish the treat with grappa or limoncello or arancello  

In north, it is lamb, or agnello, prepared with an egg and cheese sauce.

I make Tortano Bread from Scratch. Especially these days while we still are very careful with gatherings. Some families prefer Casataiello.

What is the difference between them?

In the tortano, the hard-boiled egg is present only inside the filling, chopped while in the casatiello the hard-boiled egg besides being a fundamental ingredient present in the filling, also has a prestigious role as regards the presentation. … In short, the Casatiello is the richest relative of the Tortano.

 

Before you look at al the ingredients of this 6-inch Italian Easter Ricotta Pie, I would like to list some of the most popular Italian recipes for desserts : Pandoro, Panettone, Tiramisu, Cassata Siciliana, Panna Cotta, Millefoglie, Florentine Orange Cake (Schiacciata alla fiorentina), Easter Ricotta Pie and Pastiera Napoletana      .

 

Stay safe and healthy all of you!

 

5 from 9 votes
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6-inch Italian Easter Ricotta Pie

6-inch Italian Easter Ricotta Pie is old Italian ricotta pie. Brave ones add lemon zest, cinnamon, and orange zest into filling. Once you make it, you’ll understand why! 😊

Course Dessert
Cuisine Italian
Keyword 6 - inch Italian Easter Ricotta Pie
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 2 persons

Ingredients

  • Ingredients for the crust:
  • 1 cup all purpose flour
  • 1 Tbsp sugar
  • Pinch of salt
  • ¼ tsp baking powder
  • 3 Tbsp butter, room temperature + extra butter for the pan
  • 1 egg
  • 1 Tbsp milk
  • Ingredients for the filling:
  • 2 eggs
  • Pinch of salt
  • 1/3 cup sugar
  • 1 Tbsp all purpose flour
  • 1 cup Ricotta
  • ¼ Tbsp lemon zest
  • ½ Tbsp orange zest
  • 1 Tbsp vanilla extract
  • Pinch of cinnamon
  • 3 Tbsp raisins
  • Icing sugar to dust, optional

Instructions

  1. On clean, flat working surface, combine all the crust ingredients, using your hands. Leave aside.

  2. Butter 6-inch pan and leave aside.

  3. Preheat the oven to 180 C / 356 F.

  4. In a medium sized bowl, mix eggs, salt, and sugar. Add flour, Ricotta, lemon and orange zest, vanilla extract cinnamon and raisins. Combine well.

  5. Using rolling pin, roll out the crust, large enough to cover the bottom and the sides of 6-inches pan.

  6. Place the crust into the pan and fill it with Ricotta filling.

  7. Cut away any crust left on the sides of a dish and bake the pie for 50 minutes or until the toothpick inserted in the middle comes out clean.

  8. Cool and serve dusted with icing sugar.

6-inch Italian Easter Ricotta Pie is old Italian ricotta pie. Brave ones add lemon zest, cinnamon, and orange zest into filling. Once you make it, you’ll understand why! 😊

 

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