Ricotta cassata
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Flour, sifted |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Sugar |
| ⅓ | cup | Solid shortening, chilled |
| ¼ | cup | Cold water |
| 3 | Eggs | |
| 1½ | pounds | Ricotta cheese |
| ¼ | teaspoon | Salt |
| ¼ | cup | Light cream or half and half |
| ½ | cup | Sugar |
| 1 | teaspoon | Ground cinnamon |
Directions
CRUST
FILLING
Crust: combine flour, salt and sugar in large bowl. Cut in shortening until mixture is crumbly. Sprinkle water, l tablespoon at a time over mixture, mixing quickly with fork until pastry holds together. Place dough on lightly floured surface; shape gently into ball and flatten. Lightly flour rolling pin and roll dough into large circle. Transfer pastry to 9 - 10 inch pie plate. Make filling. Filling: Beat eggs in mixing bowl until light and frothy. Beat ricotta in large bowl until smooth; add eggs, salt and cream, beating until smooth. Preheat oven to 375°. Pour mixture into pastry shell and sprinkle top with mixture of sugar and cinnamon. Bake in oven 10 minutes; reduce heat to 350° and bake 25 to 30 minutes, or until done.
NOTES : Please feel free to add golden raisins or tiny pieces of chocolate.
Recipe by: Treasured Recipes-1984 Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Apr 12, 1997