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!
Course Dessert
Cuisine Italian
Keyword Italian Easter dessert, Italian Easter Pie
Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Servings 36 (4-inch) mini pies
Calories 103kcal
Author Maria Vannelli RD


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


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. 


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