I can already hear all of you…another pie? Yup, another pie. What can I say? I was brought up on this stuff. And so, without furthur ado, I present to you Italian Sweet Ricotta Easter Pie or Fiadoni Dolci con Ricotta.
Something wonderful happens to ricotta when you add a little bit of sweetness to it. It can take the shape of a Rice Ricotta Easter Pie, Ricotta Cheesecake, Ricotta Cookies, Ricotta Cheese Strudel, cannoli filling… I would like to introduce to you yet another spectacular sweetened ricotta treat called Italian Sweet Ricotta Easter Pie. (Come and see how ridiculously easy it is to make your own ricotta…and it’s so much better too!)
This recipe has the same concept as the recipe for Savoury Easter Cheese Pie: a filling, enveloped by a dough, which is then baked.
I took a bit of a short-cut when making these today. I used my handy little dough press maker (not really sure what the correct culinary term is) to form them in the shape of mini pies.
Origins of the Recipe For Italian Sweet Ricotta Easter Pie:
As I have previously mentioned, my dad’s mother was born in Ripabottoni, in the province of Campobasso, in the Italian region of Molise. Both my paternal grand-parents lived with my family when I was growing up, and so I witnessed first hand the mass production of these wonderful homemade pies… dozens and dozens of them.
Would you believe me if I told you that my dad made a wooden cutting board for my Mom and Grandmother? Measuring 3 x5 feet! I don’t know about you, but my wooden board is 14 x 20 inches. There was some serious baking in that house, let me tell you. Pastas, tarallis, cakes, cookies, and so many other wonderful foods.
I would like to take a minute to explain to you these two pictures. My parents immigrated to Montreal with one suitcase in hand and the clothes on their back (like so many European immigrants), to find a better way of life for themselves, but mostly for their children. When I tell you that nothing went to waste… nothing went to waste. In this recipe, the leftover scraps of dough would be re-rolled, and with the help of a rolling pin (naturally, my Mom’s measured 4 feet to match her wooden board) formed in a circle about 1/4 inch thick. The dough was slightly scored, brushed with egg wash and sprinkled with sugar. This was then put in the oven to bake. My siblings and I would camp out in front of the stove waiting for my Mom to pull this out of the oven, and then argue over who got to eat the most! So simple and yet so so good.
And so with this recipe for Italian Sweet Ricotta Easter Pie my baking marathon for Easter is complete.
If you are celebrating Easter, Happy Easter to you and your family. And to my friends celebrating Passover…blessings and good wishes to you and your family!
Buona Pasqua!
Italian Sweet Ricotta Easter Pie
Ingredients
The dough:
- 6 eggs
- 6 tablespoons sugar granulated
- 6 tablespoons vegetable oil
- 4 cups all-purpose flour
The filling:
- 2 eggs
- 5-6 tablespoons sugar granulated
- 900 grams ricotta cheese Scant 2 pounds scant 2 pounds, drained
The egg wash:
- 3-4 egg yolks slightly beaten
Instructions
To make the dough:
- In a large mixing bowl (of stand mixer), with whisk attachment, beat the eggs for 1 minute.
- Add the sugar and whisk for another minute or so.
- Add the oil and whisk another minute.
- Add about a third of the flour and whisk for 1-2 minutes.
- Switch to dough hook and add the rest of the flour.
- "Knead" dough for about 8-10 minutes. Alternately, you can knead by hand.
- Place dough in a greased bowl. Make sure to turn the dough over so entire surface is coated with oil.
- Cover with plastic wrap and let the dough rest at room temperature for at least 6 hours.
To make the filling:
- Whisk the eggs until frothy (about 1 minute). I use my stand mixer.
- Whisk in the sugar (another minute or so).
- Whisk in the ricotta for 30 seconds.
- Set aside.
To assemble the pie:
- Line large cookie sheet with parchment paper. Set aside.
- Divide the dough into 12 sections.
- Work one section of dough through pasta maker attachment. ( Alternately,you can use a rolling pin)
- Begin at the widest number and then just move up one number (it's level 2 on my machine)
- Place stretched out dough over little press maker.
- Place the equivalence of 2 scant tablespoons of ricotta mixture in the middle section of your mini pie. (refer to picture in the blog)
- Squeeze and seal. Make sure you have a tight seal.
- Make a few incisions in the dough. ( I use a scissor to snip the dough in 3 places)
- Place on baking sheet.
- Brush with egg wash.
- Repeat until you have no more dough or filling (hopefully this coincides).
- Place in preheated oven at 350 ° F for about 20 minutes.
- Lower heat to 325 ° F and continue baking for 30-40 minutes until golden and puffy looking. Depending on your oven, you might want to place a sheet of aluminum paper loosely over the loaves, to prevent them from over browning.
- Place on racks to cool.
Refrigerate until ready to be served. Can also be frozen.
Recipe Notes
Feel free to adjust the level of sweetness of the ricotta filling by increasing or decreasing the amount of sugar.
I usually drain the ricotta overnight.
When making the dough, it should turn out soft, but not sticky. If it is a sticky dough, add a few more tablespoons of flour until you get the texture we are looking for.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
Thanks for dropping by.
Ciao for now!
Maria 🙂
Linda says
Hi Maria, My grandparents were from the Abruzzo region and my grandmother made these every year for Easter. Oh how I love them! She put raisins in with the cheese and a little cinnamon. To die for. Thanks for posting. It brought back lots of memories.
Maria says
My pleasure Linda 🙂 The connection between food and memories is strong and “growing up Italian” meant we were surrounded by all these wonderful traditions. Thanks so much for taking the time to share ♥
Karen says
I can’t wait to try these sweet pies. My daughter made the savory ones from my grandmother’s recipe for Easter this year that just thrilled my mom (86) to see another generation continuing the traditions. She said her mother would be so proud!
We have never been able to get the sweet version just right like my grandma did. She also put small chocolate chips in with the cheese. The name she always used was callachume (sp?). I can never quite find that name looking for recipes. Thank you for pointing us in the right direction. Cannot wait to do this.
Maria says
God bless your mom ♥ I am so thrilled to read this Karen!
I hope these little ricotta pies resemble your families’ version. I do remember one of my great aunt’s making these with a little chocolate. My grandmother’s version (the version I grew up with) never did.
Thanks so much for taking the time to comment and sharing your story Karen. Have a wonderful week-end:)
cathie says
Ciao Maria!
I can NOT tell you how happy my 7 sisters were when I found your recipe for “Fia-dunes,” as our nonna called them. What wonderful memories of my grandfather walking over with them on Easter morning, fresh from the oven. We loved them, and can’t wait to try them ourselves!
Thank you so much. Buona Pasqua!
Caterina
Maria says
What special memories… thank you for sharing Caterina ♥ I hope they turn out as you remember them. Appreciate you taking the time to comment. Tanti auguri di Buona Pasqua to you and all your family 🙂
Peg Bonneville says
My husband’s grandmother came from Campobasso and we make what looks to be this same recipe every year for Easter. They called it scartzelle (spelling?). Does that ring a bell to you at all? Love this! Their recipe calls for farmers cheese and raisins also but I am not a fan of raisins so I omit them but it does work with raisins.
Thank you!
Peg Bonneville says
I forgot to mention that I use mozzarella but sometimes half mozz and half mont jack.
Maria says
Yes, I have heard this name… so many different names for the same thing… it could get so confusing 😉 I am also not a fan of raisins. Thanks so much for stopping by and sharing your story Peg. Wishing you and your loved ones a Happy Easter ♥
Patricia Reap says
Planning to try these, but wondering if you can make them ahead and refrigerate or freeze? They sound amazing and we love authentic Italian recipes! Thanks SO much for sharing your heritage! Patricia
Maria says
My pleasure Patricia 🙂
In fact, I made a batch today and just finished placing them in the freezer. They actually freeze very well. I will place them in a single layer in a large tupper ware and place a sheet of wax paper in between the layers.
I added a little nutmeg and cinnamon to half the batch today and love how they turned out. I kept the other half plain in order to preserve the taste of my childhood.
Wishing you and yours a Happy Easter ♥
Yvonna D’Uva says
Thank you for posting. I’m thinking about my Nonna who made these too. I have a vague memory of a hint of anise or citrus.
My dad and his family are from Campobosso too🤗. I’ll be making these for my parents this Easter. Thank you!
Maria says
My pleasure Yvonna! Hope it brings back some nice memories ♥ Thanks so much for taking the time to comment. Wishing you and your family a Happy Easter!
Gina palladino says
Hi maria I like to know if don’t have the dough gadget to make the little pies can you shape them with a glass top?
Maria says
Yes… in fact you can cut the dough any size and adjust the amount of filling accordingly. Thanks for stopping by Gina 🙂
Carmela Delzingaro says
Hi Maria ,thank you so much ,I am so happy that I found this recipe. My mother would make them for us Easter and at Christmas ,I made them once before but could not find my mother recipe .
My mother and father come from Campobasso too .
Thank you Carmela
Maria says
My pleasure Carmela! Hope they taste like you remember. Thanks so much for taking the time to comment 🙂
Katia says
I have tried to make these today but the pastry was very sticky and was not possible to roll. It didn’t work for me unfortunately
Maria says
Hi Katie, I am sorry to hear that. Did you try to add a little more flour?
Marion McGuire says
Hi Maria,
I have been looking for this recipe. My Grandmother would make these every Easter. She would make them in half moons. She and my grandfather were also from Campobasso, the little town of Monacilioni.
They lived in Chicago.
I can’t wait to try your recipe.
Marion
Maria says
It would not be Easter without these ricotta pies! I hope they are just as you remember. Thank you so much Marion for taking the time to comment 🙂
Letizia says
Can’t wait to try them. I ‘ve always loved them but never made them.
I’m a former Montrealer living in San Diego, and I love your blog.
How big is the dough press ?
I have 3 sizes.
Maria says
Great question Letizia! The one I use is 4 inches in diameter. You can really make them any size you want… you only have to adjust the amount of filling and the bake time. I will update this measurement in the recipe. Truly appreciate you dropping by. Have a great day 🙂
Jackie says
Hi Maria,
thank you so much for this recipe.. I will be making them this weekend…they look amazing!
Maria says
My pleasure Jackie! Appreciate you taking the time to comment 🙂
Jackie says
Hello Maria,
This is a recipe both my mom and grandma used to make, it brings alot of memories especially around Easter, I want to try to make them myself, I understand you have to leave them at room temperature for about 6 hours, I was wondering if you need to add magic baking powder or dry yeast for the dough to double in size, did you forget to mention that?.. Thank you so much!!
Maria says
Hi Jackie! Welcome 🙂 No magic powder and no yeast… that’s the way my mom and nonna would make them. Thanks so much for dropping by 🙂
Julie says
Maria,
I forgot to mention in my earlier email that my grandparents came from
Campobasso too!!
Julie says
Maria
All your recipes bring back so many memories of my grandmother’s
cooking. This is the best website ever! Than you for getting back to me so quickly!
Maria says
It is truly my pleasure Julie ♥♥♥ Have a wonderful day!
Julie says
These look so delicious! Should the dough rest at room temperature or in the refrigerator? Thank you for all your wonderful recipes!!
Maria says
Thanks so much Julie ♥ I leave the dough out at room temperature. Appreciate your comment, will update the recipe. Thanks so much for dropping by 🙂
Phyllis says
Hi,
Do you have to let the dough rest that long?
I was hoping to make them this evening.
Thanks,
Phyllis
Maria says
Hi Phyllis, the longer the dough rests, the easier it is to work with. Let me know if I can help with anything else 🙂
toni says
Can u add fruit and how much. Thank you
Maria says
Hi Toni, I have tasted some versions that will have candied fruit …not sure if that is what you are referring to. As to the amounts, you would have to experiment … If you are referring to regular fruit -my concern would be the high water content. Once again, the recipe would have to be tested. Appreciate your comment. Thanks for dropping by 🙂
toni says
Thank you, maybe I’ll try cinnamon or nutmeg, what do u think?
Maria says
Yes, that would definitely work! A few pinches of each spice will give the ricotta a nice depth of flavor. When I wrote down this recipe, my goal was to document the way my grandmother and mother made the recipe. As you can tell, it has very uncomplicated flavors. I appreciate you taking the time to comment, thanks Toni 🙂
Karen says
Since my beloved grandmother passed away, I have not seen such wonderful Easter pies! I have been looking for the very recipe you have given us. Thank you, thank you. I remember my grandmother sending me these beautiful Easter pies when I went away to college my freshman year so that I would not be homesick. You are bringing me back to my childhood. Thank you, so much, again.
Maria says
Hi Karen,
Your words really hit home for me. Thank-you for your kind thoughts. I also have so many fond memories of my grand-mother and my mom. I am always amazed at how food has the power to elicit so many wonderful memories. I truly appreciate you taking the time to comment.
Thalia @ butter and brioche says
These little ricotta pies look VERY delicious. I wish I had one now!
Maria says
Hi Thalia,
My Mom and Grandmother would make Ricotta Pies in half moon shapes…but then again, they would make dozens! I like these little pies because the ratio of filling to crust is just right. Appreciate your comment, thanks!