Best 7 Torta Di Ricotta Recipes

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Indulge in the delightful flavors of Italian tradition with our handpicked collection of ricotta torta recipes. From the classic simplicity of the Torta della Nonna to the exquisite elegance of the Torta Ricotta e Pere, our selection caters to every palate.

For those seeking a taste of authentic Tuscan cuisine, try the Torta di Ricotta e Spinaci, where creamy ricotta blends harmoniously with fresh spinach, resulting in a rustic yet refined dish. If you prefer a touch of citrusy zest, the Torta di Ricotta e Limone will tantalize your taste buds with its vibrant lemon flavor.

Craving something rich and indulgent? Look no further than the Torta Ricotta e Cioccolato, a decadent symphony of creamy ricotta and rich chocolate that will satisfy even the most discerning sweet tooth. And for a delightful twist, the Torta Ricotta e Pere combines the sweetness of ripe pears with the delicate flavor of ricotta, creating a truly unique culinary experience.

Each recipe is presented with clear instructions and a comprehensive list of ingredients, ensuring that you can recreate these delectable ricotta tortas in the comfort of your own kitchen. Whether you're hosting a special occasion or simply seeking a comforting treat, our selection of ricotta torta recipes is sure to impress and delight.

Here are our top 7 tried and tested recipes!

CARLA'S TORTA DI RICOTTA



Carla's Torta Di Ricotta image

Provided by Food Network

Categories     dessert

Time 13h10m

Yield 6 servings

Number Of Ingredients 8

2 cups plus 2 tablespoons ricotta cheese
3 tablespoons sugar
1 cup heavy cream
3 tablespoons bittersweet chocolate, finely chopped
1 (8-inch) pie crust, blind baked until cooked through and golden brown.
3 pears, peeled, halved and cored
3 cups water
3 tablespoons apricot jam

Steps:

  • Refrigerate the ricotta cheese in a strainer overnight so that the excess moisture is removed. In a mixing bowl, blend the ricotta cheese and 1 1/2 tablespoons sugar with a hand mixer until it becomes a velvety consistency. In a separate bowl, whip the cream with 1/2 tablespoon of sugar. Gently fold in the whipped cream into the ricotta mixture along with the bittersweet chocolate. Spread the filling into the piecrust and refrigerate.
  • In a saucepan, heat the remaining 1 1/2 tablespoons sugar and 2 cups of water. Once the sugar has dissolved, add the pears and gently simmer until soft when pierced with a knife. Remove the pears from the pan and let cool. Cut the pears into slices and fan the slices on top of the pie filling, until the surface of the pie is covered. Fill in the gaps with extra pieces of pear, if necessary.
  • In another saucepan, heat the remaining 1 cup water and apricot jam. Stir and cook until the jelly is liquefied, so that it can be used as a glaze. Spread the apricot glaze over the pears and let the pie rest in the refrigerator for 4 hours before serving.

TORTA DI RICOTTA (RICOTTA CHEESECAKE)



Torta di Ricotta (Ricotta Cheesecake) image

Provided by Food Network

Number Of Ingredients 9

1 pound ricotta cheese
1/3 cup raisins
2 tablespoons dark rum
3 eggs, seperated
1/2 cup sugar
1 pinch salt
Zest of 1 lemon
1/3 cup pine nuts
Softened butter and bread crumbs for the pan

Steps:

  • Drain the ricotta overnight in a cheesecloth lined sieve. Soak the raisins in the rum. Preheat the oven to 375 degrees. Beat the egg yolks with the sugar until pale yellow. Add the drained ricotta, salt, and citrus zests, and blend thoroughly. Add the pine nuts and the raisins and rum, blending well. Beat the egg whites until they form stiff peaks and fold them into the cake mixture. Brush a 6-inch springform pan with softened butter, coat the inner surfaces with bread crumbs, and shake out the excess. Pour the cake mixture into the prepared pan, bake 30 minutes, and cool before serving.

RICOTTA TART: TORTA DI RICOTTA



Ricotta Tart: Torta di Ricotta image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 14

1/2 cup sugar
1/2 cup (stick) unsalted butter
1 egg
4 tablespoons milk or water
1/2 teaspoon baking powder
1/4 teaspoon salt
2 1/2 cups flour
1 1/2 pounds ricotta
1/2 cup sugar
4 eggs
1 teaspoon vanilla extract
1 egg
Salt
Water

Steps:

  • For the pasta frolla: Combine sugar, butter, egg, milk, baking powder and salt in a large bowl and mix well. Fold in the flour but do not over mix; make sure that the mixture remains cool and does not become pasty. Shape into a disk, wrap in plastic and refrigerate for 30 to 60 minutes, or until firm.
  • For the Ricotta Filling: Place the ricotta in a large bowl stir in the sugar, then the eggs one at a time. Add the vanilla being careful not to over mix.
  • Preheat the oven to 350 degrees F.
  • Cut off 1/2 of the pasta frolla and reserve. Roll 1/2 of the dough into a 14-inch disc and line a 9-inch cake pan with it. Allow the dough to hang over the edge of the pan. Roll out the reserved dough into a 10-inch circle. Reserve. Pour the ricotta filling into the crust base. Lay the reserved 10-inch circle of dough on the top of the filling. Trim the excess so there is a 1/2 to 3/4-inch overhang. Take the flap of dough left on the edge of the ring and roll it on itself so that it rests completely within the pan.
  • In a small bowl, beat together the egg with a pinch of salt and a few drops of water to make an egg wash. Brush the surface of the torta with the beaten egg mixture. Place the torta in the lower third of the oven and bake for about 45 minutes until the filling is set and the crust is golden brown. Remove from the oven and cool in the pan. Serve warm, or at room temperature.

TORTA DI RICOTTA



Torta di Ricotta image

I have not made this cake, but it sounds delicious and is from "The Nella Cuccina" cookbook so I know it will be very good. It is a good keeper (you can freeze it) and a lovely company cake to serve!

Provided by Bergy

Categories     Dessert

Time 1h15m

Yield 2 Cakes

Number Of Ingredients 14

1 cup golden raisin
4 tablespoons grappa or 4 tablespoons brandy
1/2 cup pine nuts
6 large eggs
2 1/4 cups sugar
1 (15 ounce) container ricotta cheese
2 tablespoons milk or 2 tablespoons cream
1 1/2 tablespoons grated orange zest
3 cups flour
2 tablespoons flour
2 tablespoons baking powder
1/3 cup coarsely chopped walnuts or 1/3 cup coarsely chopped hazelnuts
1 cup coarsely chopped semisweet chocolate
confectioners' sugar

Steps:

  • In a small bowl soak the raisins for at least an hour.
  • Pre heat oven to 375f& grease two deep 9 1/2" x 1 1/2" cake pans.
  • Fit a circle of parchment paper on the bottom of each and grease the paper then dust with flour, shake out excess.
  • Toast the pine nuts in the oven for 3-4 minutes, watch closely they burn easily.
  • Beat eggs until pale yellow.
  • Gradually add sugar and continue beating until thick.
  • Add ricotta& milk (cream)& continue beating until the mixture is smooth.
  • Sprinkle in the orange zest and fold in with a spatula.
  • Sift 3 cups of flour with the baking powder.
  • Gradually add the flour mixture to the egg/cheese mixture, beating at a slow speed until the mixture is smooth.
  • Drain& dry the raisins, reserve the brandy.
  • Toss raisins with the remaining flour, add to the batter.
  • Gently fold in the the brandy, nuts& chocolate.
  • Divide between the two pans, Bake on middle rake for about 40-50 minutes or until a skewer comes out clean.
  • If the cakes start to brown too quickly place a loose sheet of aluminium foil on top.
  • Cool cakes on wire racks.
  • Remove from cake pans and discard the parchment paper.
  • You may now freeze the cakes,Well wrapped for up to 3 months OR Sprinkle a generous coating of confectioner's sugar.

Nutrition Facts : Calories 3112.7, Fat 116.8, SaturatedFat 48, Cholesterol 749.5, Sodium 1522.3, Carbohydrate 471.5, Fiber 22.2, Sugar 272.3, Protein 83.1

TORTA DI RICOTTA



Torta Di Ricotta image

Make and share this Torta Di Ricotta recipe from Food.com.

Provided by Olha7397

Categories     Dessert

Time 1h50m

Yield 16 serving(s)

Number Of Ingredients 17

2 cups all-purpose white flour
3/4 cup margarine or 3/4 cup butter, softened
1/4 cup sugar
2 tablespoons dry marsala wine
1/2 teaspoon salt
2 large egg yolks
1 (32 ounce) container ricotta cheese (about 4 cups)
1 cup sugar
1 cup whipping cream
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
6 large eggs
2 medium oranges, grated peel of
2 medium lemons, grated peel of
confectioners' sugar
orange rind twists (to garnish)

Steps:

  • First prepare pastry dough: In large bowl, with mixer at low speed, beat flour, margarine or butter, sugar, Marsala, salt, and egg yolks just until mixed. Shape dough into a ball. Wrap with plastic wrap and refrigerate 1 hour.
  • Preheat oven to 350 degrees F. Into 10 inch by 2 1/2 inch springform pan, press three-fourths of dough onto bottom and up side of pan to within 3/4 inch of top; keep remaining dough refrigerated. Bake crust 15 minutes or until golden; cool in pan on wire rack.
  • While crust is cooling, prepare filling: Into large bowl, press ricotta through fine sieve. With mixer at medium speed, beat ricotta just until smooth; slowly beat in sugar, scraping bowl often with rubber spatula. Add heavy or whipping cream, flour, vanilla extract, salt, eggs, orange and lemon peel; beat until well blended, occasionally scraping bowl. Pour cheese mixture into crust.
  • On lightly floured surface, with floured rolling pin, roll out remaining dough into 10 inch by 5 inch rectangle. Cut dough lengthwise into ten 1/2 inch wide strips. Place 5 dough strips about 1 inch apart across filling. Arrange remaining strips at right angles to make a lattice. Trim ends of strips even with crust.
  • Bake cheesecake 1 1/4 hours. Turn off oven; let cheesecake remain in oven 1 hour. Remove cheesecake from oven; cool completely in pan on wire rack. Cover and refrigerate at least 4 hours or until well chilled.
  • When cheesecake is firm, with spatula, loosen pan side from cheesecake and remove; loosen cake from pan bottom; slide onto plate.
  • Sprinkle cheesecake with confectioners' sugar. Arrange orange twists around cake.
  • 16 servings. Begin early in day or day ahead to make this recipe.
  • The Good Housekeeping Desserts.

Nutrition Facts : Calories 401.6, Fat 24.3, SaturatedFat 10.6, Cholesterol 156, Sodium 292.1, Carbohydrate 35, Fiber 1.5, Sugar 17.6, Protein 11.9

TORTA DI RICOTTA E POLENTA



Torta di Ricotta e Polenta image

Provided by David Frenkiel

Categories     Cake     Dessert     Thanksgiving     Wheat/Gluten-Free     Ricotta     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

1/2 cup organic butter
1/2 cup clear honey (preferably unheated)
Finely grated zest of 3 organic lemons
1/2 teaspoon ground vanilla powder or vanilla extract
4 eggs, separated
1 1/4 cups almond flour (or 1 1/4 cups almonds, blitzed into flour)
1 cup fine, organic GMO-free polenta
Generous 1 cup ricotta
1/2 cup flaked (slivered) almonds

Steps:

  • Preheat the oven to 325°F. Line the base of an 8-inch springform tin with baking parchment and set aside.
  • Place the butter, half of the honey, the lemon zest and vanilla in a bowl and use an electric mixer to beat everything until creamy. Add the egg yolks and continue to beat for a further minute. Add the almond flour, polenta and ricotta and fold everything together.
  • Whisk the egg whites in a separate bowl until softly peaking in a separate bowl. Add the remaining honey and continue whisking until peaking again and well blended.
  • Slowly fold the egg whites into the cake mixture. Turn the mixture into the prepared cake tin and sprinkle the flaked almonds evenly over the top. Bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean. The center of the cake might look slightly wobbly at first, but it will firm up when the cake cools down. Leave to cool completely before removing it from the tin.

DAVID ROCCO'S TORTA DI RICOTTA



David Rocco's Torta Di Ricotta image

This recipe is from Dolce Vita, where David Rocco actually calls it Carla's Torta Di Ricotta. It's a traditional Italian cheesecake-like pie. Note: Prep time does not include 4 hour resting time.

Provided by blucoat

Categories     Dessert

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

17 ounces ricotta cheese (475g)
3 tablespoons sugar (45ml)
1 cup 35% cream (240ml)
3 tablespoons bittersweet chocolate, finely chopped (45ml)
1 (8 inch) pie crusts
3 pears, peeled, halved and cored
3 cups water (710ml)
3 tablespoons apricot jam (45ml)

Steps:

  • Refrigerate ricotta cheese in a strainer over night so that excess moisture is removed. In a mixing bowl, blend ricotta cheese and 1 1/2 tablespoons sugar with a hand mixer until it becomes a velvety consistency. In a separate bowl, whip 35% whipping cream with 1/2 tablespoon of sugar. Gently fold whipped cream into ricotta mixture along with bittersweet chocolate. Spread filling into piecrust.
  • In a saucepan, heat sugar and 2 cups of water. Once the sugar has dissolved, add pears and let cook until soft and caramelized. Remove pears from pan and let cool. Cut pears into slices and fan the slices on top of the pie filling until the surface of the pie is covered. Fill in gaps with extra pieces of pear if necessary.
  • In another saucepan, heat remaining water and apricot jelly. Stir and cook until jelly is liquefied so that it can be used as a glaze. Spread apricot glaze over pears and let pie rest in fridge for 4 hours before serving.

Nutrition Facts : Calories 493.4, Fat 32.1, SaturatedFat 16.9, Cholesterol 86.9, Sodium 229.5, Carbohydrate 41.5, Fiber 3.6, Sugar 18.4, Protein 12.3

Tips:

  • Use high-quality ricotta cheese. This will ensure that your torta has the best possible flavor and texture.
  • Make sure the ricotta cheese is well-drained. This will prevent the torta from being too wet.
  • Don't overmix the batter. Overmixing can make the torta tough.
  • Bake the torta in a preheated oven. This will help to ensure that it cooks evenly.
  • Let the torta cool completely before serving. This will allow the flavors to meld and the torta to set.

Conclusion:

With its light and fluffy texture, creamy ricotta filling, and sweet and tangy glaze, Torta di Ricotta is a delicious and satisfying dessert that is perfect for any occasion. Whether you are serving it as a special treat for your family or friends, or simply enjoying it as a snack, this classic Italian cake is sure to please everyone.

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