I love this recipe because it feels both rustic and refined. The buttery pastry, known as pasta frolla, has a crumbly texture that pairs perfectly with the smooth ricotta filling. The dark chocolate adds a rich contrast to the sweetness of the ricotta and sugar, while a hint of lemon zest keeps everything bright and balanced. It’s a timeless dessert that tastes like it came straight from a family kitchen in southern Italy.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Dough: 300 grams flour 1 whole egg 2 egg yolks 120 grams white sugar 150 grams unsalted butter, cut into small cubes
Filling: 2 egg yolks 300 grams white sugar zest of 1 lemon 600 grams ricotta (if very fresh, it should be drained overnight) 150 grams dark chocolate 1 small glass of orange juice or milk
Directions
I start by preheating the oven to 320°F (160°C).
To make the dough, I place the flour, sugar, butter cubes, one whole egg, two yolks, and lemon zest in a mixing bowl. I quickly mix everything together by hand until it forms a stiff, compact ball of dough. I wrap the dough in plastic wrap and let it rest in the refrigerator for about 30 minutes.
For the filling, I mix the ricotta, sugar, and egg yolks in a separate bowl until smooth and creamy. Then I break the dark chocolate into small pieces and stir them into the ricotta mixture. I add the orange juice or milk and mix until everything is fully combined. I refrigerate the filling while preparing the crust.
Once the dough has chilled, I roll out about two-thirds of it on a lightly floured surface. I grease a 10-inch cake pan with butter, press the rolled dough evenly into the pan, and trim off any excess hanging over the edges. Using a fork, I prick the bottom of the dough several times to prevent air bubbles.
I spread the ricotta and chocolate filling evenly over the crust. Then I roll out the remaining dough, cut it into strips, and arrange them over the top in a lattice pattern.
I bake the pie for about 1 hour, until the crust is golden and the filling is set. After baking, I let it cool to room temperature, then chill it in the refrigerator before serving.
Servings and Timing
This recipe makes about 12 servings and takes approximately 1 hour and 40 minutes in total—40 minutes for prep and 1 hour for baking.
Variations
Sometimes I add a teaspoon of vanilla extract or a pinch of cinnamon to the filling for extra aroma. If I want a lighter texture, I fold in a bit of whipped cream before assembling. For a festive twist, I top the finished pie with powdered sugar or a few chocolate shavings right before serving.
Storage/Reheating
I store Pizza di Ricotta in the refrigerator, covered, for up to 4 days. It tastes best when chilled, but I sometimes let it sit at room temperature for 15 minutes before serving to soften the texture slightly. This dessert doesn’t freeze well, as the ricotta can become grainy once thawed.
FAQs
What type of ricotta works best?
I prefer well-drained ricotta so the filling stays creamy without becoming watery.
Can I use store-bought pastry dough?
Yes, I can use pre-made shortcrust pastry if I’m short on time, though homemade pasta frolla tastes more authentic.
How do I know when the pie is done baking?
The crust should be golden and the filling slightly firm in the center. It will set more as it cools.
Can I replace dark chocolate with something else?
Yes, I sometimes use chocolate chips, chopped milk chocolate, or even candied fruit.
Do I need to refrigerate the pie?
Yes, because of the ricotta, I always store it in the refrigerator.
Can I make this dessert ahead of time?
Definitely. I usually bake it the day before serving—it tastes even better the next day.
What can I serve it with?
I love pairing it with espresso or a drizzle of honey for extra sweetness.
How do I keep the crust from getting soggy?
I make sure the ricotta is well-drained and prick the dough before adding the filling.
Can I use other citrus zest?
Yes, lemon is traditional, but orange zest gives a warmer, sweeter flavor.
Conclusion
Pizza di Ricotta is one of my favorite Italian desserts to make and share. I love its balance of creamy ricotta, buttery pastry, and rich chocolate—it’s comforting, elegant, and full of authentic Italian charm. Whether for a holiday table or a simple weekend treat, this sweet pie always brings a little taste of Apulia’s warmth and tradition into my home.
Pizza di Ricotta is a traditional Italian sweet pie from Apulia made with a buttery pasta frolla crust filled with creamy ricotta, sugar, lemon zest, and dark chocolate. This elegant yet rustic dessert is delicately sweet, rich in texture, and perfect for enjoying with coffee or as a festive treat.
Ingredients
Dough:
300 g all-purpose flour
1 whole egg
2 egg yolks
120 g white sugar
150 g unsalted butter, cut into small cubes
Filling:
2 egg yolks
300 g white sugar
Zest of 1 lemon
600 g ricotta (well-drained if very fresh)
150 g dark chocolate, chopped
1 small glass orange juice or milk
Instructions
Preheat the oven to 320°F (160°C).
To make the dough, combine flour, sugar, butter, one whole egg, and two yolks in a bowl. Mix quickly by hand until a compact dough forms. Wrap in plastic and refrigerate for 30 minutes.
For the filling, beat ricotta, sugar, and egg yolks together until smooth. Stir in chopped dark chocolate, lemon zest, and orange juice or milk until well combined. Refrigerate while preparing the crust.
Roll out two-thirds of the chilled dough on a lightly floured surface. Grease a 10-inch (25 cm) pie or cake pan with butter and line it with the rolled dough. Prick the base with a fork.
Spread the ricotta filling evenly over the crust. Roll out the remaining dough, cut it into strips, and arrange in a lattice pattern on top.
Bake for about 1 hour, until the crust is golden and the filling is set. Allow to cool completely, then refrigerate before serving.
Notes
Drain ricotta overnight for the best texture.
Add a touch of vanilla extract or cinnamon for added flavor.
Top with powdered sugar or chocolate shavings before serving.
Let the pie rest overnight for deeper flavor.
Serve chilled or at room temperature with espresso or dessert wine.
