Ricotta pie is a simple but incredibly tasty dessert with a delicate curd flavor. It is prepared quickly and does not require expensive ingredients. Ricotta can be added to the dough or made into a delicate curd cream.

This article is intended for persons over 18 years of age

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Ingredients

• premium wheat flour - 200 gr.;
• chicken eggs - 2 pcs.;
• ricotta - 200 gr.;
• butter - 70 gr.;
• sugar - 180 gr.;
• apples - 3 pcs.;
• lemon - 1 pc.;
• baking powder - 1 sachet;
• cinnamon - to taste.

Cooking: step-by-step recipe

1. Squeeze the juice from the lemon. Wash the apples, peel them and remove the core. Cut one apple into slices to decorate the dessert, and two into cubes, we will add them to the dough. To prevent the apples from turning black, pour lemon juice over them while you prepare the remaining ingredients.
2. Mix sugar and eggs, beat until thick foam appears. Carefully add the ricotta and slightly melted butter, whisk until the dough base is homogeneous.
3. You can use any flour. A dessert made from whole grains is delicious. Sift the flour, add cinnamon and baking powder, mix well. Stir flour into egg-sugar mixture. Knead until smooth. Add diced apples to the dough.
4. Grease the multicooker bowl with oil, lay out the dough completely, and decorate with apple slices on top. Select the “Baking” mode and close the lid. After the time has passed, check the readiness of the pie by piercing it with a match or toothpick. If necessary, set the timer for another 10 - 15 minutes.
5. Delight your family and guests with a delicious and surprisingly tender dessert. Adding cinnamon in the recipe does not play a big role. This ingredient can be omitted if you don't like it.

How to make ricotta at home

Ricotta gives baked goods a pleasant creamy taste. It resembles cottage cheese in its consistency. The only difference is that the taste is completely bland, and it is made from whey that remains after making cheeses.

Making ricotta at home couldn't be easier.

Ingredients

• milk (at least 3% fat content) - 2 l.;
• sugar - 1 tsp;
• lemon juice - 100 ml;
• salt - to taste.

Preparation

1. Heat the milk to 90 o C, but do not let it boil. Stir constantly while heating. Add sugar and salt.
2. Squeeze the juice from the lemon and strain to remove any fibers. If you don’t have lemon, you can take white vinegar - 3 tablespoons.
3. Pour the juice into hot milk and stir. Literally immediately the milk should separate into airy curd flakes and whey. If you don't succeed the first time, add a little more lemon juice.
4. Remove from heat and leave to cool, covered.
5. Place the cooled curd mass on cheesecloth until the whey is completely drained. The more liquid drains, the firmer the ricotta will be.

Italian layer cake with ricotta and spinach

Pie with cheese and ricotta is a traditional Italian dish. In Sicily they are prepared mainly during the cold season, but we can also treat ourselves to it in the summer, when there is so much fresh greenery.

Ingredients

• ricotta - 200 gr.;
• spinach - 400 gr.;
• hard Grana Padano cheese (or other Italian) - 60 gr.;
• chicken egg - 2 pcs.;
• salt/spices;
• frozen puff pastry - 200 gr.

Preparation

1. Wash the spinach, boil for a few minutes or pour boiling water over it and keep in hot water for a while. If desired, cut into medium pieces.
2. Mash the ricotta with a fork, mix with the spinach, add a little salt and pepper, mix well. Add the egg and knead until smooth.
3. Grate Italian hard cheese. It will hold the filling together and give it a slight stickiness. Mix the cheese with the rest of the filling.
4. To simplify the cooking process a little, we use ready-made puff pastry, which is sold in most stores frozen or chilled.
5. Roll out the dough with a rolling pin, but not very thin.
6. Grease a baking sheet with olive oil or butter. Place the dough on it, fold the edges to form sides.
7. Distribute the filling evenly over the dough and carefully fold in the sides.
8. Crack the second egg with a fork until smooth and brush the pie. This will add a beautiful color to the baked goods.
9. Preheat the oven to 200C. Bake for 20 minutes.

As an experiment, you can make a pie with spinach and tomatoes.

Pie with ricotta and pear

The elegant taste of the cake, based on the classic combination of pears and cheese, will not leave anyone indifferent and will allow the hostess to receive many compliments from household members and guests. A typically Italian recipe that will open up new dimensions of taste. It is believed that this particular recipe was created in order to combine three local products in one recipe: hazel from Giffoni, ricotta from Tramonti and pears from Agerola. Over time, the recipe has undergone changes, but the popularity of the dish does not decrease.

Ingredients

• wheat flour - 50 gr.;
• sugar - 60 gr.;
• chicken egg - 3 pcs.;
• powdered sugar - 150 gr.;
• chopped hazelnuts - 90 gr.;
• vanilla pod - 1 pc.;
• ricotta - 400 gr.;
• pears - 180 gr.

Preparation

1. This cake will consist of three components, which are prepared separately: sponge cakes, ricotta mousse and caramelized pears.
2. To prepare the dough, you will need to beat the sugar and eggs well until you get a thick snow-white foam. Add the melted butter to the egg mixture, cooling slightly before adding. Mix well until smooth.
3. Mix flour with chopped hazelnuts, add to eggs and knead well so that there are no lumps.
4. Divide the dough into two even parts. Roll out into thin cake layers.
5. Preheat the oven to 180C, place the cakes in the oven for 10 minutes.
6. During this time, prepare the curd mousse: combine the ricotta with powdered sugar, mix well until the powder dissolves.
7. Prepare caramelized pears. Get rid of the peel, remove the core, cut into small cubes. Place the pears on a dry, heated frying pan, sprinkle with powder, stir, add 50 ml of water. Keep on high heat for a couple of minutes, stirring. The water should evaporate. Many famous chefs suggest adding pear grappa when making caramel. We will do without alcohol in this recipe. Place the pears in a colander to drain excess liquid.
8. Place the cake in a round collapsible baking dish. Then lay out half the mousse, spread the pears evenly on it, cover with the remaining mousse and place the second cake layer on top.
9. Place the cake in a cool place overnight so that it soaks thoroughly.
10. When serving, you can decorate with pieces of canned fruit.

Pie with ricotta and berries: a quick and tasty recipe

Ingredients

• ricotta - 500 gr.;
• wheat flour - 120 gr.;
• chicken egg - 4 pcs.;
• cherry - 120 gr.
• butter - 120 gr.;
• sugar - 120 gr.;
• baking powder for dough - 1 tsp;
• salt - a pinch;
• vanillin - to taste;

Preparation

1. Beat eggs and sugar until thick foam.
2. Combine flour with vanillin (vanilla sugar) and salt, mix well.
3. Add flour to the egg mixture, stir until smooth.
4. Mash the ricotta with a fork, mix with butter, combine with the rest of the dough, knead well.
5. Grease a collapsible baking dish with oil and place the dough into it. You can also use small muffin tins.
6. Place pitted cherries on the dough, pressing in slightly. You can use both fresh berries and frozen ones, after defrosting them.
7. Preheat the oven to 180C, bake for 30 minutes. Check readiness with a match or toothpick. Pie with ricotta and cherries is ready.

Using this recipe, you can make pie with ricotta and strawberries, with peaches and apricots, apple and cherries. There are no special requirements for the use of pie filling. Berries can not only be placed on top of the cake, but also mixed into the dough. This will make a juicier and more tender dessert. The pie can also be made with whole almonds. This will give the dessert a unique nutty taste.

If you don't have time to bake, you can make a layer cake with ricotta and pear. For this you will need puff pastry. The filling is prepared from ricotta with cream and pears, with added sugar. The dough is slightly rolled out, laid out on a baking sheet so that small sides are formed, and the filling is placed in the center.

Italians are known to be masters when it comes to making desserts. What is their famous ricotta pie worth! The recipe for this dessert is simple and quick. There are several options for preparing the base - the dough, so each housewife will find among the variety of recipes her only constant option, which she will use and pamper her family.

Ricotta. What kind of animal?

Ricotta is perhaps considered the third delicacy that Italians adore, after mozzarella and Parmesan. This dairy product used to be the food of the poor, and only centuries later the Italians recognized ricotta as a delicacy. Now they, and all chefs in the world, actively use the product in the preparation of various delicacies. Recipes with ricotta are so varied that any other product will envy them. Today they prepare cakes, pastries and pies, spaghetti and tartlets, pancakes and muffins, sandwiches and cheesecakes with it.

Cheese has a low fat content and is perfectly absorbed by the body. Recipes with ricotta are used in dietary cuisine. It goes well with fruits, meats, sausages, other cheeses, nuts and vegetables.

Today we offer you a very quick and simple recipe. We will cook it with ricotta and pear. Have no doubt, this dish will be an excellent addition to both the festive table and a simple friendly gathering.

There are several variations of this dessert. The base, type of filling and variations in the combination of dough and filling vary. The base is shortbread dough, a mass of cookies or crackers, sponge cake with ricotta - a convenient option for those who do not want to spend time preparing the base. Filling - fruits, vegetables, etc. The filling can be located inside the base or in the middle of it. The only thing that remains unchanged is ricotta, which is the main component in any recipe. But first things first.

First test option

This will be a biscuit. To prepare, you will need 3-4 chicken eggs, 150 g of granulated sugar and 20 g of powdered sugar, 60-70 g of flour, 60 g of baking powder, 30-35 g of butter, 150 g of almond flour.

To prepare a delicious and tender biscuit, you will have to spend a little time. But it's worth it, believe me. Take the eggs and put them in the refrigerator for a couple of minutes so that they can be better beaten into a strong, thick foam later. Before beating, add powdered sugar to the whites.

Place the egg yolks remaining after separating the whites into another bowl. Add baking powder and almond flour to them. Ricotta pie, which contains almonds, is a classic of the genre. You can buy it ready-made in the store, or you can cook it yourself. To do this, you need to pour boiling water over the almonds for a couple of minutes to make the skin come off easier. It is better to grind nuts with your own hands in a mortar, without the use of modern kitchen innovations.

Preheated butter is added to the dough after the previous ingredients have already formed a thick foam. After this, carefully fold the whipped whites into the resulting dough.

Second test option

To prepare you will need 100 g of vanilla crackers, 50 g of butter, 40 g of almonds.

Using available means (grater, blender, food processor, etc.), vanilla crackers must be crushed into fine crumbs. Melt the butter in a water bath and add to the breadcrumbs. We also put the almonds mashed in a mortar here. The dough is ready.

Baking the dough

The process and time of baking the cakes will directly depend on the type of base you have chosen. If you are preparing a ricotta pie from puff pastry, then this dessert can be prepared in 15-20 minutes. If the base is made of crackers, then it is recommended to bake the cake for 10 minutes at 180 degrees.

When preparing a sponge cake, it is important to remember that the temperature in the oven should not be lower than 200 degrees. Cooking time is about 10 minutes. Having chosen a biscuit base, you can bake two cakes separately or make one cake, which will later be cut in half.

Pear Pie

So, you already know how to prepare the dough so that the ricotta pie turns out tasty and tender. Now let's look at the variety of fillings. One of the popular fillings is pear, which perfectly matches the taste with cheese.

For the filling you will need 250 g of ricotta, 250 g of heavy cream (for whipping), 75 g of granulated sugar, 300-350 g of pears, one tablespoon of butter, a couple of teaspoons of lemon juice.

The pears must be washed well, peeled and cut into small cubes. Mix fruit with granulated sugar, lemon juice and butter. Place over medium heat and cook for fifteen minutes. When the pears are soft, remove them from the heat and let cool slightly.

In a separate bowl, mix ricotta with granulated sugar. Add the cooled pears and blend the mixture well with a blender. Gently fold in the whipped cream using a wooden or plastic spatula. Place the resulting mixture in the refrigerator for ten minutes.

For this recipe you will need two cake layers. Place a thick layer of ricotta and pear filling on one and cover with the other. The top of the pie with ricotta and pear can be decorated with pieces of fruit, berries or whipped cream.

Lemon Pie

To prepare ricotta, it is better to use a breadcrumb base. Cream is placed on top of it. For the cream you will need 250 g of ricotta, the zest of one lemon, the zest of one orange, full-fat yogurt or whipping cream, two egg whites, a little vanilla sugar. All ingredients are whipped into a strong foam and placed on the cake. Bake for ten minutes.

Lemons will require a little preparation. They must be washed in cold water and placed in hot water for five minutes. This is done so that all excess wax comes off the peel. Cut the lemons into slices and simmer over low heat for five minutes. This preparation will make the lemons softer and remove excess acid.

After the ricotta pie is ready, place lemons on top, previously rolled in liquid honey. Slices of lemon with honey are not only an excellent flavor ingredient for this cake, but also an amazingly beautiful decoration for the dessert.

Variations on the theme of fillings

As mentioned earlier, ricotta goes great with most fruits. If you decide to make a ricotta and cream pie at home, but don't know what filling would work best, don't be afraid to experiment. Apples and peaches perfectly complement the taste of ricotta. The cake will be the most tender if you combine ricotta with candied fruits and dried fruits. A very original taste is obtained by combining several types of cheese and nuts. In general, imagination is limitless. You just have to prepare the base for the pie correctly, and the filling can be completely different.

By the way, if you make the dough less sweet, you can safely use tomatoes and zucchini as a filling. An excellent option for those who prefer vegetable desserts to fruit desserts.

Why I love ricotta is because it is already an excellent dessert in itself. It always performs excellently in baking, both sweet and savory.
Taking advantage of the fact that there are a lot of seasonal fruits and berries now, I decided to bake a fruit pie. Everything about it is excellent: both the dough and the filling. I made the classic shortbread dough and filled it on a whim. Well, apricots were simply available (they can be successfully replaced with any other fruit or berries).

Let's first decide on the products, and then quickly prepare this beauty!

Preparation:

• mix softened butter with sugar, grind with egg


• add flour mixed with baking powder and knead into a soft elastic dough that holds its shape


• Ideally, put it in the refrigerator for an hour, then take it out and roll it out (I didn’t do this)


• Cut a circle out of baking paper with the diameter of the baking pan and place it on the bottom of the pan.


• We form the base of our pie, evenly distributing the base and don’t forget about the sides.


• mix ricotta cheese with egg and sugar, just beat a little with a whisk

• We trim the edges of the form so that they are slightly higher than the filling. We save the dough that remains from the sides (trimmings)!


• lay out the apricots and cut them in half

• mix the dough that remains from the sides with flour, chop finely - finely - you get sand crumbs


• sprinkle sand crumbs on top of the pie

Sand crumbs - top of the pie

• put in the oven for 50 minutes at 180 degrees.

Fruit pies are especially good in the company of cream and fermented milk products, be it a glass of kefir, sour cream or curd cream. Pie with ricotta and nectarines is just the third option. A layer of sweet nectarines hides a soft, creamy ricotta cream, and the whole thing rests on a thin base of chopped dough. It turns out very elegant, tender - the perfect ladies' dessert!

The pie is fragrant and tasty immediately after baking, but it becomes even better after cooling: the ricotta “sets” slightly and the cream becomes like a soufflé or mousse, and the nectarines wonderfully refresh the taste.

Advice: If you can't find ricotta, substitute full-fat country cottage cheese.

Cooking time: 60-70 minutes / Yield: 6-8 servings / For a pie with a diameter of 24 cm

Ingredients

• nectarine 2-3 pcs.
• ricotta 400 g
• flour 150 g
• cold butter 100 g
• egg 1 pc.
• ice water or whey 1-2 tbsp. spoons
• sugar 1 tbsp. heaped spoon
• powdered sugar

Preparation

Place flour and cold cubed butter into a blender bowl.



Grind the mixture until crumbly, and then add ice water/whey one tablespoon at a time.



Once the crumbs come together, the dough is ready.



Quickly roll out the dough to a thickness of about 3 mm on a floured table and place it in the mold, forming the sides.



Place the form with the dough in the refrigerator.
Prepare the ricotta cream by mixing the ricotta and sugar. Mash the mixture or beat lightly with a mixer.



Then add the egg to the cream and beat again until smooth.



Place the cream on the dough and smooth it out. Trim excess dough from sides to create a smooth edge.



Wash the nectarines, cut into halves, remove the seeds and cut into thin slices (1 mm thick).



Place nectarines overlapping the cream.



Sprinkle the fruit generously with powdered sugar.



Bake the pie at 180 degrees for 30-35 minutes until the nectarines begin to caramelize and turn golden brown.
Serve the pie with unsweetened tea.

My husband mistakenly bought ricotta instead of mascarpone... And although I love it very much, especially for breakfast, with honey or jam, I decided to bake a pie. I found the recipe in Ella Martino’s book “Culinary Secrets of an Italian Mother.” True, there was a twist, and instead of cherries I used nectarines and plums... Tasty... very... it turned out to be such a homemade, cozy pie for a family tea party.
I am sending a recipe for FMs spied on by Lenochka:
Lilya for the flash mob competition "I'm Waiting for Guests" and Ole for "Summer Pies".

Ingredients for a large pie (I made half a portion):

500 g ricotta,
- 120 g flour,
- 120 g sugar,
- 100 g softened butter,
- 1 tsp baking powder,
- 1 packet of vanilla sugar,
- 4 eggs,
- 3-4 nectarines, 2 plums,
- 1 packet of jelly for filling the pie.

Preheat the oven to 190 degrees. Grease the pan with butter and lightly sprinkle with flour, pouring out the excess. Mix flour with baking powder. Beat butter with sugars until fluffy. Beat in the eggs one at a time, beating well after each. Add ricotta and flour. Mix carefully with a spatula. Distribute the dough into the mold. Bake for about 40 minutes. Determine readiness using a wooden skewer. Cool. Cut nectarines and plums into thin slices and fan out on top of the pie. Prepare the jelly as directed on the package and pour over the top of the pie. Let sit in the refrigerator for a couple of hours before serving.