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Easter Rice Ricotta Pie Recipe

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This recipe for Easter Rice Ricotta Pie is from Paula's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

Recipe Summary
Prep Time: 1 hour
Cook Time: 30-40 minutes @ 350 degrees
Yield: 4 loaves

Dough
Dry Ingredients
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 1/2 lb cooked long grain rice
4 eggs
1 tablespoon salt
Lemon zest (optional)
Directions:
Directions:
Dough
Make the dough by mixing the eggs, and flour, 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 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 and salt. Combine the rice 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 and 1 tablespoon of water beaten together) and bake until golden brown. Cool before cutting the torta.
Number Of Servings:
Number Of Servings:
4 loafs
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This recipe came from Grandma Assunta Loconto

 

 

 

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