****ITALIAN SWEET RICOTTA
****EASTER PIE!!
Italian Sweet Ricotta Easter Pie
Author: My Grandmother Maria
Recipe type: Dessert
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 36 (4-inch) mini pies
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!
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
- Scant 2 pounds ( 900 grams) ricotta cheese, drained
The egg wash:
- 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 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.
- 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.
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.
I usually drain the ricotta overnight.
