After demonstrating how simple it is to make homemade ricotta, I want to share a classic way to use it. I love ricotta in both sweet and savory dishes. Sicilians are renowned for their ricotta desserts, and I admit I favor the sweet preparations. Ricotta is lighter than many other fillings but still full of flavor. Its creamy texture and delicate tang pair beautifully with dark chocolate, producing an irresistible combination.
This is one of my family recipes—a cake I loved so much I used to ask my mother to make it every year for my birthday. It’s straightforward: a crostata with a sweet ricotta filling studded with dark chocolate and raisins. No elaborate icing or decoration is required. The crostata comes together quickly, the dough is forgiving, and the result looks lovely while tasting hearty and satisfying. It’s perfect for tea time. Buon appetito!
Ricotta Crostata
An easy recipe for a delicious Italian cake: Ricotta Crostata.
Cake, Dessert
Italian
Ingredients
Crostata Dough
-
250
gms
– 8.8 oz. flour -
125
gms
– 4.4 oz. sugar -
125
gms
– 4.4 oz. softened unsalted butter -
1
egg -
1
pinch
of salt
Filling
-
500
gms
– 1.1 lbs. ricotta -
250
gms
– 8.8 oz. caster sugar -
50
gms
– 1.75 oz. dark chocolate chips -
2
or 3 tbsp raisins -
1
tbsp
candied orange zests
chopped (optional) -
1
tbsp
Rum -
1
tsp
vanilla essence -
1
egg
optional - Icing sugar
Instructions
-
Combine the flour, sugar, softened butter, egg and a pinch of salt, working until you have a smooth dough.
-
Wrap the dough in cling film and chill in the refrigerator for 30 minutes.
-
Place the raisins in a small bowl with the rum and let them soak for about 10 minutes.
-
In a mixing bowl, beat the ricotta with the caster sugar and vanilla until smooth.
-
Fold in the chocolate chips, drained raisins and chopped candied orange zest using a rubber spatula until evenly distributed.
-
Remove the dough from the fridge and roll it out on a sheet of baking paper to about 1.5 cm (0.6 inch) thickness.
-
Line a greased springform pan (or a pan lined with baking paper) with the dough, pressing it into the base and up the sides. Leave about 3 cm (1.2 inches) of excess dough around the edge. Reserve trimmings for decoration.
-
Pour the ricotta filling into the prepared crust and arrange the dough trimmings on top for decoration.
-
Bake in a preheated oven at 180°C (355°F) for about 40 minutes, or until the crostata is golden on top.
-
Allow the crostata to cool completely, then dust with icing sugar before serving.
Recipe Notes
If you prefer a firmer filling, stir in an egg. I usually skip the egg because I like the filling creamier and softer.