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Home » Easter » Italian Sweet Ricotta Easter Pie

Italian Sweet Ricotta Easter Pie

April 5, 2015 , Updated June 19, 2020 Maria 66 Comments

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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.Italian Sweet Ricotta Easter Pie

 

Italian Sweet Ricotta Easter Pie

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 Dip… or one of my favorites, Ricotta Pie!

I would like to introduce to you yet another spectacular sweetened ricotta treat called fiadoni di ricotta. (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.

Italian Sweet Ricotta Easter Pie

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.

Italian Sweet Ricotta Easter Pie

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 grandparents 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.

Italian Sweet Ricotta Easter Pie

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.

Italian Sweet Ricotta Easter Pie

And so with this recipe for Italian ricotta cheese 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!

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

Ciao for now,

Maria

★★★★★ If you have made this Sweet Ricotta Fiadone recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

Italian Sweet Ricotta Easter Pie

Italian Sweet Ricotta Easter Pie

Italian Sweet Ricotta Easter Pie

Something wonderful happens to ricotta when you add a little sweetness to it.. Don't believe me? Try this Italian Sweet Ricotta Easter Pie to be convinced!
5 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: Italian
Prep Time: 2 hours
Cook Time: 1 hour
Total Time: 3 hours
Servings: 36 (4-inch) mini pies
Calories: 103kcal
Author: Maria Vannelli RD

Ingredients

The dough:

  • 6 eggs
  • 6 tablespoons sugar granulated
  • 6 tablespoons vegetable oil
  • 4 cups all-purpose flour
  • extra flour for rolling

The filling:

  • 2 eggs
  • 5-6 tablespoons sugar granulated
  • 900 grams ricotta cheese scant 2 pounds, drained

The egg wash:

  • 2-3 egg yolks slightly beaten
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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). If the dough is too soft, dust with extra flour.
  • 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. 
Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

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. 
 

Nutrition

Serving: 1serving | Calories: 103kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 52mg | Sodium: 14mg | Potassium: 29mg | Sugar: 3g | Vitamin A: 75IU | Calcium: 9mg | Iron: 0.9mg
Tried this recipe?Mention @shelovesbiscotti or tag #shelovesbiscotti!

 

 

 

 

 

Italian Sweet Ricotta Easter Pie

Breakfast and Brunch, Easter

About Maria

Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

Comments

  1. Laura says

    April 11, 2020 at 11:03

    Hi Maria, I am planning to make them today and thanks for all your recipes, they remind me of my aunts and some family friends who are no longer with us and who used to make all these delicious treats from Molise. My father’s family is from Casacalenda (CB) but we grew up in Rome and without grandparents (they died with the war) I don’t have any childhood memory of these beautiful recipes but it is nice to learn them from you 🙂 I discovered some of these treats during my time visiting my family in Montreal. Happy Easter!

    Reply
    • Maria says

      April 11, 2020 at 17:13

      Thanks so much for sharing Laura! I am so happy to read this! Happy Easter to you and your loved ones!

      Reply
  2. MK says

    April 7, 2020 at 09:27

    Just happened to have this recipe pop up on my Pinterest suggestions and was quite surprised to see that it is very similar the Easter Pie that my husbands Calabrian grandmother used to make. She taught me how to make it and our time in her kitchen are some of my fondest memories. She always made hers in an 11×7 baking dish. Kind of like a slab pie. Over the years when we would see my husbands uncles or aunt I would make this more them, no matter the time of year, and it would always bring back sweet memories of their mother and childhood for them. Thank you for sharing this. Wishing you a blessed, safe and healthy Easter.

    Reply
    • Maria says

      April 7, 2020 at 10:21

      Thank you so much for sharing MK. Happy Easter to you and your loved ones as well!

      Reply
  3. Lucy Finelli says

    February 16, 2020 at 16:15

    Can I leave the dough in the fridge overnight?

    Reply
    • Maria says

      March 3, 2020 at 21:53

      Hi Lucy, I have never tried. I would love to hear about your results if you do decide to try it. Thanks for stopping by.

      Reply
  4. John Taormina says

    January 20, 2020 at 23:31

    Both my grandmothers made this and my cousin (mother’s sister’s daughter) continues the tradition. My maternal grandmother made it very simply, like your recipe. My paternal grandmother added lemon or orange zest and raisins. She also made a thick rice pie, which was my father’s favorite. My maternal grandfather was from Montenero di Bisaccia (Mundunire in montenerese dialect), in Campobasso. My cousin visited there two years ago and the house he grew up in still exists. It was a very poor town. He was a shoemaker all his life.

    Reply
    • Maria says

      March 3, 2020 at 22:06

      My paternal nonna was all about simple food.
      This is the case for so many small towns in Campobasso. So unfortunate because it really is a beautiful part of Italy… and the people that live there are just so humble and kind.
      A shoemaker… what an interesting trade… he must have some wonderful stories… Thanks so much for sharing John.

      Reply
  5. Eddie Kadonick says

    April 17, 2019 at 17:10

    5 stars
    I found this site while attempting to find the Italian name for this traditional Easter dessert. As kids, my grandmother called it “shadthone” , at least that’s what it sounded like. But it is basically the same except that my grandparents (who were just up the road from your parents, in Casacalenda) made them the size of a calzone like Jorja mentioned above. I’ve continued the tradition of making it only at Easter, but I miss it the other 11 months. Thanks for sharing this with so many others.

    Buona Pasqua anche a le

    Reply
    • Maria says

      April 19, 2019 at 08:18

      Thanks so much for your kind words Eddie, appreciate you taking the time to write. Although just a town way, my grandparents would also refer to them in dialect.
      How wonderful to continue this wonderful tradition for your family.
      Auguri di Buona Pasqua to you and your loved ones.

      Reply
    • Janet Fiorenzo says

      April 20, 2019 at 17:49

      My grandmother made this and called it Shatone – – I am trying this with gluten free four. Thank you! Happy Easter!

      Reply
      • Maria says

        April 21, 2019 at 09:16

        Thanks for stopping by Janet. I would love to hear how they turned out. Happy Easter to you and your loved ones.

    • Anne says

      April 20, 2019 at 19:24

      My mom made these every year for Easter we also called the Shadone. Your recipe is exactly the one I use. Thank you for sharing.

      Reply
      • Maria says

        April 21, 2019 at 09:13

        Aren’t these Easter pies just fantastic! Thanks so much for stopping by Anne.
        Happy Easter to you and your loved ones.

  6. Phyllis says

    April 17, 2019 at 13:16

    Hi Maria
    Just made dough for Easter Pie
    Is necessary to let rest for 6 hours?
    I was going to use pasta machine to roll out dough.
    Thank you for your great traditional recipes

    Reply
    • Maria says

      April 18, 2019 at 08:47

      My pleasure Phyllis. Just saw this… I am presently away from home… sorry for the delay.
      This period will give the dough a rest allowing for easier manipulation. Hope it turned out ok for you.
      Wishing you and your family a Happy Easter

      Reply
  7. Janet Passio says

    April 15, 2019 at 22:38

    Absolutely love these Easter cheese pies. My grand parents Joseph and Maria Demario are also from Compobasso region. They passed away several years ago so I have not had them in years
    She also made a similar one with chick beans
    Thanks for the wonderful memories

    Reply
    • Maria says

      April 15, 2019 at 22:43

      My pleasure Janet. I’m sorry for your loss.
      So many wonderful memories associated with this wonderful pies. Thanks so much for taking the time to comment. Buona Pasqua to you and your family ♥

      Reply
  8. Jorja DiGeronimo says

    April 13, 2019 at 22:36

    Yes my Mother in Law made this, hers were a little bigger like a calzone, she made sweet with rasins in the ricotta, and a savory one with chunks of sausage. They are also from the Campobasso region. Thank you! Happy Easter

    Reply
    • Maria says

      April 14, 2019 at 14:31

      Sounds so familiar! Thanks so much for sharing Jorja. Happy Easter to you and your loved ones ♥

      Reply
  9. Gina says

    April 12, 2019 at 21:35

    Hi I am gina I want to know can you make those ricotta pie with puff pastry instead of your dough

    Reply
    • Maria says

      April 12, 2019 at 21:37

      Hi Gina, nice to meet you. Although I have never tried, I think it should work just fine. Make sure to drain the ricotta so that it is not too wet.
      Happy Easter to you and your loved ones!

      Reply
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About Maria

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Hello and Welcome to She Loves Biscotti!
I'm Maria: dietitian and full time content creator. Join me as I share traditional Italian recipes from my youth, to modern twists on classics using fresh and seasonal ingredients.

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