Best 6 Italian Ricotta Tomato Pie Recipes

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Indulge in a culinary journey to the heart of Italy with our tantalizing Italian Ricotta Tomato Pie! This delectable dish offers a harmonious blend of tangy tomatoes, creamy ricotta cheese, and aromatic herbs, all enveloped in a flaky, golden-brown crust. As you embark on this culinary adventure, you'll discover a collection of irresistible recipes that cater to diverse dietary needs and preferences. Dive into the classic Italian Ricotta Tomato Pie recipe, or explore variations such as the Spinach and Ricotta Pie for a vibrant green twist. Craving a vegan delight? Our Vegan Ricotta Tomato Pie reimagines this classic using plant-based alternatives, while the Gluten-Free Ricotta Tomato Pie caters to those with gluten sensitivities. And for a unique twist, try our Ricotta Tomato Pie with Sun-Dried Tomatoes and Pesto, where sun-dried tomatoes and pesto add layers of savory flavors. Each recipe promises a delightful symphony of flavors and textures, making this Italian Ricotta Tomato Pie collection an exceptional culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN RICOTTA PIE



Italian Ricotta Pie image

Please note: The dough for the crust is very delicate and very soft. This is normal and if it breaks as you put it into the pie plate, it can easily be repaired by pressing the tear together. (So don't worry at all if it doesn't roll out and transfer perfectly to the pie plate.)

Provided by Martha

Categories     dessert

Time 1h50m

Number Of Ingredients 14

1½ cups all-purpose flour
1 teaspoon baking powder
1/3 cup granulated sugar
2 egg yolks (save egg whites for filling)
1/3 cup whole milk
1/3 cup good quality olive oil
1 teaspoon vanilla extract
1 teaspoon almond extract
Flour for dusting your counter
2 cups whole milk ricotta cheese
½ cup granulated sugar
3 whole eggs, beaten
2 egg whites (saved from making the crust)
1½ teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F.
  • Bring 2 or more quarts of water to boil on stove. In the bottom rack of the preheated oven, place a baking dish such as a 9×13-inch baking dish and fill with the hot, boiled water. Place another oven rack directly over that to next rack position.
  • In a large bowl, sift flour, baking powder and sugar. Stir to combine.
  • In a smaller bowl combine egg yolks, milk, olive oil, and both extracts.
  • Make a hole in the center of the flour and pour in liquid. With a wooden spoon, mix to combine. (If the mixture gets too difficult to combine with a wooden spoon, used your hands to finish mixing).
  • Flour your countertop well and place the dough ball in the center, pressing to form a round disc. Keep flouring, pressing and flipping. Flour a rolling pin and gently roll to a circle an inch or two larger than a deep dish 9-inch pie plate.
  • Either fold the dough in half and place over half the pie plate, flipping other half over or roll the dough onto your rolling pin than back over the pie plate. Again, the dough is soft and delicate so be gentle.
  • Use your fingers to form and press the dough into the confines of the pie dish, crimping the top edge all the way around (as you would any other pie) by pinching with thumb and index finger. Set aside, the shell is not pre-baked.
  • Make the filling by placing the ricotta in a large bowl and mixing in sugar until combined.
  • Add whole eggs, egg whites and vanilla and stir to combine with a wooden spoon. If lumpy, use a wire whisk to smooth out.
  • Pour directly into unbaked crust. Cover the crust edge with foil or pie crust shield so the edges don't get too browned as the pie bakes.
  • Place pie in the center of oven on the rack over the water bath and bake for one hour and ten minutes. Turn off oven but leave the pie in the oven for ten more minutes. (Don't open the oven door during any of the time that the pie is in the oven.)
  • Carefully remove the pie from the oven and place on a wire rack to cool completely. (Cool completely before refrigerating - if you put the pie in the refrigerator while still warm, it will weep slightly and collect moisture on top.) Chill overnight uncovered.
  • Once chilled, cut and serve.

ITALIAN TOMATO PIE



Italian Tomato Pie image

Tomato pie has been sold by Iannelli's Bakery in Philadelphia since 1910. Tomato pie remains popular in Philadelphia where it is cut into long strips and called pizza strips, red bread, party pizza, strip pizza, or bakery pizza. It may be sprinkled with Romano cheese or oregano. It is not usually served straight from the oven, but allowed to cool and then consumed at room temperature or reheated. Like Sicilian pizza, tomato pie is baked in a large rectangular pan and served in square slices. It resembles the Italian sfincione.

Provided by Michael Contakes

Time 12h

Yield 8

Number Of Ingredients 16

3 ½ cups all-purpose flour
2 teaspoons salt
1 teaspoon active dry yeast
2 ½ tablespoons extra-virgin olive oil
1 cup water
6 tablespoons water
1 (28 ounce) can whole peeled tomatoes
5 tablespoons extra-virgin olive oil, divided
2 tablespoons unsalted butter
4 cloves garlic, finely grated
1 medium shallot, minced
1 tablespoon dried oregano
1 teaspoon red pepper flakes
1 tablespoon white sugar
kosher salt to taste
¼ cup finely grated Pecorino Romano cheese

Steps:

  • Whisk together flour, salt, and yeast in the bowl of a stand mixer fitted with the dough hook attachment. Add olive oil and 1 cup plus 6 tablespoons water. Knead on low speed just until dough comes together, about 3 minutes. Let dough rest for 10 minutes. Knead once more on low speed for 10 minutes until dough pulls away from the sides of the bowl.
  • Remove dough hook, cover top of mixing bowl tightly with plastic wrap, and let rise in the refrigerator for at least 8 hours (up to 24 hours).
  • Meanwhile, for the sauce, add tomatoes to a food processor and roughly puree. Heat 2 tablespoons olive oil and butter in a medium saucepan over medium-high heat until butter is melted. Add garlic, shallot, oregano, and pepper flakes. Cook and stir until softened and fragrant, about 1 minute. Add pureed tomatoes and season with sugar. Bring to a simmer and cook, stirring occasionally, until sauce has thickened, about 45 minutes. Season with salt. Remove from heat, bring to room temperature, and refrigerate until dough has finished rising.
  • Generously grease the inside of a 13x18-inch rimmed baking sheet with 3 tablespoons olive oil. Remove dough from the refrigerator 2 hours before baking. Turn dough out onto a lightly floured surface and form into a flat ball. Transfer ball to the greased baking sheet. Coat the ball on all sides with olive oil using your hands, loosely cover with plastic wrap and let dough rise in a warm spot for 1 hour. The dough should spread out . Carefully stretch and push the dough into the corners and edges of the pan. Cover loosely, and let rise for 1 hour longer.
  • Adjust an oven rack to the upper middle position. Preheat the oven to 450 degrees F (230 degrees C).
  • When dough has risen, gently dock center with fingertips and use your hands to create a risen ridge about 1 inch wide around the edge.
  • Spread dough generously with sauce, leaving the raised 1-inch edge without the sauce. Bake until edges are lightly browned and crisp, about 20 minutes. Remove from oven and allow to cool at room temperature for at least 15 minutes.
  • Sprinkle with Pecorino Romano cheese, cut into slices, and serve.

Nutrition Facts : Calories 386.6 calories, Carbohydrate 49.7 g, Cholesterol 11.5 mg, Fat 17.4 g, Fiber 3 g, Protein 8.2 g, SaturatedFat 4.4 g, Sodium 770.3 mg, Sugar 4.3 g

RICOTTA PIE (OLD ITALIAN RECIPE)



Ricotta Pie (Old Italian Recipe) image

This is an old Italian recipe for a pie with a sweet crust--just like from the old country. My in-laws are Italian and they say that this is the best pie. It is always requested for Christmas. Mini chocolate bits and lemon rind can be mixed into the batter.

Provided by Misty

Categories     World Cuisine Recipes     European     Italian

Time 3h

Yield 24

Number Of Ingredients 13

12 large eggs eggs
2 cups white sugar
2 teaspoons vanilla extract
3 pounds ricotta cheese
¼ cup miniature semisweet chocolate chips, or to taste
4 cups all-purpose flour
5 teaspoons baking powder
1 cup white sugar
½ cup shortening, chilled
1 tablespoon shortening, chilled
4 large eggs eggs, lightly beaten
1 teaspoon vanilla extract
1 tablespoon milk

Steps:

  • Beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese and the chocolate chips, if using (see Cook's Note). Set aside.
  • Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.
  • Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates.
  • Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies.)
  • Pour the ricotta filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust.
  • Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.

Nutrition Facts : Calories 352.1 calories, Carbohydrate 45.6 g, Cholesterol 141.6 mg, Fat 13.4 g, Fiber 0.7 g, Protein 12.9 g, SaturatedFat 5.4 g, Sodium 220.1 mg, Sugar 26.5 g

ITALIAN RICOTTA PIE RECIPE (EASTER)



Italian Ricotta Pie Recipe (Easter) image

Best Italian Ricotta Pie Recipe is a classic, traditional recipe - often served at Easter time. This sweet ricotta pie has a creamy ricotta filling flavored with lemon zest and a hint of almond and vanilla all inside a super easy pie shell.

Provided by Elena

Categories     Sweet

Time 1h5m

Number Of Ingredients 8

1 recipe for Italian Pasta Frolla Dough Recipe (click on link and find printable recipe at bottom of post) For this recipe I only used the larger dough disc and saved the scraps to make small cookies.
2 cups ricotta whole milk, well-drained (about 15 oz)
5 tablespoons granulated sugar
1 teaspoon lemon zest
1 teaspoon almond extract
1 teaspoon vanilla extract
4 eggs, room temperature
Optional: freshly whipped cream for topping

Steps:

  • Make the pasta frolla dough and set in fridge while preparing the filling.
  • Preheat oven to 350 degrees F. Place oven rack to bottom third.
  • Make filling: If your ricotta has extra water strain it (see notes)
  • Start by whipping the ricotta in a stand mixer with the whisk attachment or a large mixing bowl using a hand held electric mixer. Whip as you would whipped cream- very smooth consistency.
  • Then, add the sugar and mix again. Add the eggs one by one to the ricotta mixture- scraping down the sides of the bowl when needed.
  • Add the almond and vanilla extract and lemon zest, mix to incorporate.
  • Set aside while you roll out your dough.
  • Roll out the dough to fit your pie plate (9-inch). The thickness should be about 1/8 of an inch. Carefully fold over and fit into your pie pan.
  • Pour in the filling.
  • Optional step: Decorate with strips of dough and brush tops of dough strips with egg wash.
  • Bake for approximately 40 minutes or until the center filling is set. Place foil on the edge of crust to prevent over-browning (if needed).
  • Cool completely, about 2 hours, on a wire rack and refrigerate until serving. If desired, top with freshly whipped cream. Enjoy!

DOUBLE-CRUSTED RICOTTA PIE



Double-Crusted Ricotta Pie image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 5h

Number Of Ingredients 13

Vegetable-oil cooking spray
1 pound ricotta, preferably fresh
1/2 cup confectioners' sugar
1 large egg, lightly beaten, plus 3 large egg yolks
Pinch of coarse salt
1/3 cup chopped candied orange zest
1/3 cup chopped dried cherries
1/4 teaspoon anise seed, ground
1 recipe Pasta Frolla dough
All-purpose flour, for dusting
1/4 cup chopped pistachios
1 tablespoon granulated sugar
Cherry Sauce, for serving

Steps:

  • Preheat oven to 350 degrees. Coat an 8-inch springform pan with cooking spray. Line bottom with parchment; spray parchment. Mix together ricotta, confectioners' sugar, yolks, salt, zest, cherries, and anise in a bowl.
  • Let dough sit at room temperature 15 minutes. On a lightly floured surface, roll out smaller disk of dough 1/8 inch thick; using pan as guide, cut out an 8-inch round. Chill until firm. Meanwhile, roll out larger disk to an 11-inch round, about 1/4 inch thick; fit into bottom and up sides of pan, pressing and patching dough as needed.
  • Spread filling over dough. Fold sides of dough over filling. Brush beaten egg over folded sides. Top with 8-inch disk; brush with beaten egg and sprinkle evenly with pistachios and granulated sugar. Chill 30 minutes. Bake on a baking sheet until golden, about 1 hour (tent with foil if browning too quickly). Let cool completely on a wire rack; remove from pan. Cut into wedges; serve with sauce.

ITALIAN RICOTTA TOMATO PIE



Italian Ricotta Tomato Pie image

An easy-to-make, no-yeast, rustic pizza. Uses a pantry staple - Bisquick! I adapted this from a recipe off the side of my supermarket's box of all purpose baking mix. It's fast and very yummy.

Provided by SaraFish

Categories     Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 cups baking mix (Bisquick)
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/3 cup hot water
1 cup ricotta cheese
1 clove chopped garlic
1/4 cup parmesan cheese
1 cup shredded mozzarella cheese
2 medium tomatoes
1 teaspoon dried basil
1/2 teaspoon dried oregano
olive oil

Steps:

  • For crust, stir together baking mix, garlic powder, pepper and hot water until it becomes a dough then knead it with your hands for a few minutes on a floured board.
  • Press, pat and coax dough out on regular size greased baking sheet (I cover my baking sheet with foil and then spray the foil with Pam).
  • Set aside.
  • Slice tomatoes then take the ends and the parts you couldn't get a good slice of and dice them.
  • Set aside.
  • In a small bowl, mix ricotta with garlic and parmesan.
  • Carefully spread dough with ricotta mixture, leaving a 1/2 inch edge.
  • Top with mozzarella cheese.
  • Place tomato slices and then diced tomatoes.
  • Sprinkle with basil and oregano and then drizzle with oil.
  • Moisten the edges of the dough with water and fold up to form a small crust.
  • Bake at 400 for 15 to 20 minutes.
  • Enjoy!

Tips for Making Italian Ricotta Tomato Pie

  • Use high-quality ingredients. This will make a big difference in the flavor of your pie. Look for fresh, ripe tomatoes, high-quality ricotta cheese, and a good quality olive oil.
  • Don't overmix the dough. Overmixing will make the dough tough. Mix it just until it comes together.
  • Roll out the dough evenly. This will help ensure that the pie cooks evenly.
  • Pre-bake the crust. This will help prevent the crust from becoming soggy.
  • Use a variety of tomatoes. This will give your pie a more complex flavor. You can use a combination of cherry tomatoes, Roma tomatoes, and heirloom tomatoes.
  • Season the tomatoes well. This will help bring out their flavor. Use a combination of salt, pepper, garlic, and basil.
  • Don't overcook the pie. The pie is done when the crust is golden brown and the tomatoes are soft.

Conclusion

Italian ricotta tomato pie is a delicious and easy-to-make dish that is perfect for any occasion. The combination of fresh tomatoes, creamy ricotta cheese, and flavorful herbs makes this pie a surefire hit. With a little planning, you can have this delicious pie on the table in no time. So next time you're looking for a quick and easy meal, give Italian ricotta tomato pie a try. You won't be disappointed!

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