Ingredients Jump to Instructions ↓

  1. 2 cups 125g / 4.4oz All-purpose flour

  2. 1 Egg - plus

  3. 2 Egg yolks

  4. 3 tablespoons 45ml Sweet butter - plus

  5. 3 tablespoons 45ml Extra-virgin olive oil - melted together

  6. 1/2 teaspoon 2 1/2ml Vanilla extract Filling

  7. 2 cups 474ml Fresh ricotta (sheep's milk is best)

  8. 1/2 cup 118ml Pine nuts

  9. 1/2 cup 99g / 3 1/2oz Sugar

  10. 1 Lemon - zested and juiced

  11. 3 Eggs

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 375 degrees. To make the pastry, make a well in the flour, and place egg, yolks, sugar, butter and olive oil mixture in the center and proceed as you would with fresh pasta, i.e. bring flour in bit by bit until the liquid in the well is thick enough to bring together with your hands. Knead until the dough is smooth, then allow to rest 10 minutes. Meanwhile, make the filling by mixing together the ricotta, pine nuts, sugar, lemon zest, juice and eggs in a bowl until creamy. To assemble, roll out the pastry to form 2 (12-inch) circles. Place one circle down to line the bottom and sides of a 9-inch pan. Spread the ricotta mixture evenly over this layer. Place the remaining circle of dough over the top and pinch together the edges. Place in the oven to bake for 35 to 40 minutes. Remove and serve warm or at room temperature with vin Santo from Cappezzana. This recipe yields 6 servings.


Send feedback