Italian Ricotta Pie (Torta Di Ricotta)

By Lee Jackson ↣ Published on: December 10, 2021

An Italian sweet ricotta pie with a buttery crust and a light, creamy lemon‑infused filling is a delicious slice of Italy. This torta di ricotta is surprisingly easy to make at home and delivers a bright, tender dessert that’s perfect any time of year.

This ricotta pie is one of my favourite Italian sweets: a light, creamy, lemony filling wrapped in a tender, buttery sweet shortcrust called frolla. A dusting of cinnamon and powdered sugar adds the classic finish. It’s not overly sweet, making it ideal with coffee or as a simple dessert.

What is Ricotta Pie?

This recipe is closest to a Sicilian-style ricotta pie, typically closed with pastry on top. The base pastry is a sweet shortcrust (frolla) flavored with lemon zest and lightened with baking powder. Variations exist across Italy — for example, Pastiera Napoletana from Campania includes cooked grains and often a lattice top. Torta di Ricotta is traditional at Easter and Christmas, but you’ll find it year‑round in many pasticcerie. Making it at home means you can enjoy it any day of the year.

Why it works

Creamy, buttery, sweet and lemony — this pie balances mild sweetness with fresh lemon and a delicate creamy texture. The frolla pastry provides a tender, slightly crumbly shell while the ricotta‑mascarpone filling stays light and satisfying without being cloying.

Stuff you’ll need

There are relatively few ingredients, so use the best you can find. Quality ricotta and good unsalted butter make a real difference.

For the sweet frolla pastry:

• Flour – ’00’ flour is ideal, but plain/all‑purpose works too.
• Unsalted butter – good quality, at room temperature for mixing.
• Egg, cream, sugar, lemon zest and baking powder – these give the frolla its slightly sweet, tender texture.

For the ricotta filling:

• Ricotta – choose a firmer, good quality ricotta. If yours is watery, drain it in muslin/cheesecloth in the fridge for 10–12 hours.
• Mascapone – folded into the ricotta for extra creaminess.
• Eggs, sugar and a little honey – eggs help set the filling; sugar and honey add balanced sweetness.
• Lemon zest and vanilla – brighten and round the flavours.

Step by Step

This ricotta pie is straightforward. Follow these main steps and you’ll end up with a perfectly set, flavourful pie.

1. Make the pastry: Combine butter, sugar, lemon zest, egg and cream, then add flour and baking powder to form a soft dough. Chill for 30–60 minutes before rolling. Rolling between plastic makes it easier to transfer to the tin. No blind baking needed.
2. Make the filling: Beat eggs and sugar until light, add mascarpone, then fold in ricotta, lemon zest, vanilla and honey until smooth.
3. Assemble and bake: Line a buttered and floured 10″ tin with two‑thirds of the dough for the base, add the filling, cover with the remaining third rolled out as a lid, seal and trim. Bake at 180°C/350°F for 45–55 minutes; cover loosely with foil after ~30 minutes if the crust browns too fast. Cool, then chill for 2–3 hours (I prefer it chilled).
4. Finish: Dust generously with cinnamon and powdered sugar. A decorative dusting or stencil pattern adds a pleasing touch.

Pro Tips to make your life easier

• Make pastry ahead: Frolla freezes well for up to 3 months—wrap tightly and thaw before use.
• Chill the pastry: Keep dough cold so the butter stays solid; freeze the lined tin for 10 minutes before filling if needed.
• Drain ricotta: If supermarket ricotta is watery, drain in muslin over a bowl in the fridge for 10–12 hours for a firmer filling.
• Finish generously: Cinnamon and powdered sugar are traditional and enhance the flavour.
• Chill after baking: Chilling helps the filling set; serve cold or at room temperature.

Serving and storing suggestions

Serve the ricotta pie as a snack with coffee or tea or as a simple dessert. It’s excellent on its own—no sauces required. Store covered in the fridge for up to a week. The assembled pie is not ideal for freezing, but you can freeze the pastry dough for up to three months and thaw before rolling.

Ready to get cooking?

This Italian treasure is light, fresh and reliably delicious. Make it year‑round and enjoy a classic ricotta pie whenever the mood strikes.