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italian sweet ricotta easter pie


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Prep Time: 120 minutes

Cook Time: 60 minutes

Total: 180 minutes

Servings: 36

Cost: $0.64 /serving


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Step 1

In a large mixing bowl (of stand mixer), with whisk attachment, beat the eggs for 1 minute.

Step 2

Add the sugar and whisk for another minute or so.

Step 3

Add the oil and whisk another minute.

Step 4

Add about a third of the flour and whisk for 1-2 minutes.

Step 5

Switch to dough hook and add the rest of the flour.

Step 6

"Knead" dough for about 8-10 minutes. Alternately, you can knead by hand.

Step 7

Place dough in a greased bowl. Make sure to turn the dough over so entire surface is coated with oil.

Step 8

Cover with plastic wrap and let the dough rest at room temperature for at least 6 hours.

Step 9

Whisk the eggs until frothy (about 1 minute). I use my stand mixer.

Step 10

Whisk in the sugar (another minute or so).

Step 11

Whisk in the ricotta for 30 seconds.

Step 12

Set aside.

Step 13

Line large cookie sheet with parchment paper. Set aside.

Step 14

Divide the dough into 12 sections.

Step 15

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.

Step 16

Begin at the widest number and then just move up one number (it's level 2 on my machine)

Step 17

Place stretched out dough over little press maker.

Step 18

Place the equivalence of 2 scant tablespoons of ricotta mixture in the middle section of your mini pie. (refer to picture in the blog)

Step 19

Squeeze and seal. Make sure you have a tight seal.

Step 20

Make a few incisions in the dough. ( I use a scissor to snip the dough in 3 places)

Step 21

Place on baking sheet.

Step 22

Brush with egg wash.

Step 23

Repeat until you have no more dough or filling (hopefully this coincides).

Step 24

Place in preheated oven at 350 ° F for about 20 minutes.

Step 25

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.

Step 26

Place on racks to cool.

Step 27

Refrigerate until ready to be served. Can also be frozen.

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