Italian Easter Rice and Ricotta Pie

Ricotta is typically made from the whey of mozzarella, provolone, and other cheeses in Italy. Made from sheep’s, goat, buffalo and cows milk whey it is a sweeter, dryer cheese then the version made in the US, which is made of cow’s milk. It resembles cottage cheese but is lighter and sweeter and is naturally low in fat. Used in many dishes in Italy such as cassata, biscotti, pizza, and pasta i.e. lasagna and ravioli. Ricotta is the favored cheese in Easter dishes in Italy. Calzone, Pizza Rustico, cassata, torta di riso, cannoli are made in Italian households for Easter. 

Torta di Ricotta e riso is an Easter specialty in my family. Some might call this a calzone or pizzagaina, but this torta has no meat. If you are a vegetarian this torta is the original recipe and requires no adjustments as it contains only rice and ricotta.  I have added a little lemon zest to the original recipe. This happened by mistake one Easter as I had in my mind another of our Easter recipes and mistakenly add the zest. I really like it and kept it in my torta recipe. You can use orange zest also, which goes very well with Ricotta. We also make a pizza rustico, ravioli and a torta de formaggio or Italian Ricotta cheesecake.  Keep tune for the ricotta cheesecake recipe!

Recipe Summary

Prep Time: 1 hour

Cook Time: 30-40 minutes @ 350º F

Yield: 4 loaves. 8-2” slices per loaf

Dough

7 cups flour
2 eggs (allow them to come to room temperature)
1 tablespoon baking powder
3 tablespoons shortening
1 teaspoon salt
1/2 cup warm to mix as needed


Filling
2 lbs. whole milk ricotta
1/2 lb. cooked long grain rice
4 eggs
1 tablespoon salt
1/4 teaspoon lemon zest (optional)


Egg Wash
1 egg yolk
1 tablespoon water


Dough in a food processor
Make the dough by mixing the eggs, and flour, baking powder, shortening and salt in a food processor using the dough utensil. Add the water slowly and allow the dough to form a ball. Remove it to a board and knead it for 15 minutes until it becomes smooth. Cover it with plastic wrap or with a clean kitchen towel.


By Hand
Put the flour on a board and make a well in the middle. Add shortening and salt and baking powder. Put the eggs in the middle and using a folk, begin to bring into the well the flour until you have all the mixture and flour blended into ball. If you need to add water, do so but only a little at a time. Knead and set-aside covered with a cloth or plastic wrap. 

                                        

Mixture 

Cook the rice for about 20 minutes until done and allow it to cool. While the rice is cooking prepare the ricotta mixture. Mix the ricotta, eggs, and lemon zest (zest is optional) and salt. Combine the rice when after it has cooled with the ricotta mixture.

Preparation

Roll the dough out in to a 12”x 8” oblong shape. Place the filling in the middle and fold the dough over the filling in an envelope shape. Crimp the edges by folding the dough over one section at a time starting at one end.  Brush with an egg wash (egg yolk and 1 tablespoon of water beaten together) and bake until golden brown. Cool before cutting the torta.