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!
Servings 36 (4-inch) mini pies
- 6 eggs
- 6 tablespoons sugar granulated
- 6 tablespoons vegetable oil
- 4 cups all-purpose flour
- extra flour for rolling
- 2 eggs
- 5-6 tablespoons sugar granulated
- 900 grams ricotta cheese scant 2 pounds, drained
The egg wash:
- 2-3 egg yolks slightly beaten
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.
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.
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.
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