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Cherry and Ricotta Pie


In a bowl, mix drained Whole Milk Ricotta, 60 g of sifted powdered sugar, and orange zest. Set aside. Heat up the equivalent of 1 glass of water with 60 g of brown sugar in a saucepan before adding 500 g of pitted cherries. Cover and cook for 5 minutes. Once done, drain and let cool. Add the sweet Ricotta mixture to a blind-baked shortbread crust, garnish with cherries, and voilà!

Go one step beyond: Prepare your own pie crust by combining 2 eggs, 300 g of rice flour, 120 g of butter, 100 g of powdered sugar, 1 teaspoon of baking powder, and lemon zest until the mixture comes together to form an elastic dough. Cover with cling wrap and chill for 30 minutes. Roll out the dough and place in a pie plate, poking a few holes in the bottom of the dough. Bake in the oven at 180 °C for about 25 minutes. Allow to cool and fill with the Ricotta mixture!

Chef Luciano Schipano

Serve your pie with a generous spoonful of Ricotta and crown with a whole cherry for an even more decadent twist and maximum visual effect!


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