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Italian ricotta pie
A quick pie with the bare minimum of ingredients found in every refrigerator. A delicate cake will be a wonderful decoration for a romantic evening by candlelight or just for tea.
How to cook Italian ricotta pie
Step 1
Cooking dough. Sift flour, add 150 g of sugar, salt. Make a well in the middle and break the egg into it. Cut the very cold butter into cubes and rub into the dough with your hands. Shape the dough into a ball, wrap in cling film and refrigerate.
Step 2
In the meantime, prepare the filling. Beat two eggs with the remaining sugar until fluffy. Add ricotta and zest, mix well. Add berries, you can not defrost, so the cake will turn out juicier.
Step 3
Preheat the oven to 180 ° C. Knead the dough along the bottom of a collapsible form. You don't need to make ribs. Just in case, wrap the bottom of the mold with foil. Put the filling on the base and put the pie in the oven. Bake for 40-60 minutes depending on the size of the pan and the thickness of the dough and filling.
Step 4
The finished filling should not tremble when rocking. Let the cake cool slightly in the tin, run a knife along the edges of the pie, separating it from the tin, and remove the sides of the tin. Enjoy your meal!
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