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 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.
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 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.
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 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
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
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.
Notes
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
Laura says
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!
Maria says
Thanks so much for sharing Laura! I am so happy to read this! Happy Easter to you and your loved ones!
MK says
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.
Maria says
Thank you so much for sharing MK. Happy Easter to you and your loved ones as well!
Lucy Finelli says
Can I leave the dough in the fridge overnight?
Maria says
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.
John Taormina says
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.
Maria says
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.
Eddie Kadonick says
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
Maria says
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.
Janet Fiorenzo says
My grandmother made this and called it Shatone – – I am trying this with gluten free four. Thank you! Happy Easter!
Maria says
Thanks for stopping by Janet. I would love to hear how they turned out. Happy Easter to you and your loved ones.
Anne says
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.
Maria says
Aren’t these Easter pies just fantastic! Thanks so much for stopping by Anne.
Happy Easter to you and your loved ones.
Phyllis says
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
Maria says
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
Janet Passio says
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
Maria says
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 ♥
Jorja DiGeronimo says
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
Maria says
Sounds so familiar! Thanks so much for sharing Jorja. Happy Easter to you and your loved ones ♥
Gina says
Hi I am gina I want to know can you make those ricotta pie with puff pastry instead of your dough
Maria says
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!