Ricotta shortcrust pastry
- Vegetarian
- Energy Kcal 268
- Carbohydrates g 49.6
- of which sugars g 20.9
- Protein g 7.3
- Fats g 4.5
- of which saturated fat g 2.08
- Fiber g 0.9
- Cholesterol mg 110
- Sodium mg 123
- Difficulty: Easy
- Prep time: 25 min
- Serving: 8
- Cost: Low
- Note plus the draining time of the ricotta and the resting time of the pastry
PRESENTATION
Pasta frolla alla ricotta is a light, tender twist on the usual shortcrust pastry you’ll find all over Italy. Instead of using butter like the classic version, this dough gets its moist, gentle bite from ricotta cheese, a staple in Italian kitchens. Really good stuff. What you get is a base that’s soft, not crispy, but still holds together just right—perfect if you’re making a ricotta tart or mini desserts when you want something sweet but not too heavy. Folks all around Italy experiment with different ways of making pasta frolla—some skip the butter, others skip the eggs. Really, it's super flexible if you’re watching what you eat or just want a ricotta dessert recipe that feels lighter.
Ricotta gives this dough a mild, almost creamy flavor, making it an easy match with lemon zest or a thick chocolate ganache, depending on your mood. And here's the thing: a cool part about this pastry is how it’s usually baked “blind,” which means you bake it on its own before adding the filling. This helps achieve that golden and slightly crunchy crust everyone loves in a traditional Italian dessert, even without butter. And look, when it comes to the filling, people love stuffing this Italian ricotta pie crust with jam, sweetened ricotta, or even a silky ganache for a real treat.
Down south, especially, locals add citrus or chocolate bits for a twist. This dough works for so many things—whether you want to serve a classic ricotta pie at a family dinner or slice up an easy ricotta tart for a weekend snack. For real, it’s a smart way to dive into Italian baking without fuss. The delicate texture along with that mellow ricotta flavor really makes even the simplest dessert feel special. Plus, with its versatility, you can easily tailor it to suit different tastes or dietary needs, making it a go-to for any dessert lover. So so versatile.
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- INGREDIENTS
- Ingredients (for a 10-inch diameter mold)
- Cow's milk ricotta cheese 0.67 cup (150 g)
- Type 00 flour 2 ½ cups (300 g)
- Sugar ¾ cup (150 g)
- Egg yolks 1 - (from medium egg)
- Eggs 1 - (medium)
- Fine salt 1 pinch
How to prepare Ricotta shortcrust pastry
Before starting to prepare the ricotta shortcrust pastry, make sure to drain the whey from the ricotta by placing it in a fine mesh strainer and in the refrigerator, preferably overnight 1. Then sift the flour and pour it into a bowl, add the granulated sugar 2, a pinch of salt, and mix everything together 3.
Take the drained ricotta, sift it well, and add it to the flour and sugar mixture 4. Add the yolk and whole egg 5, knead everything with your hands very quickly 6.
When the ingredients have combined, transfer the mixture to a work surface and handle for a very short time 7, just to even out and compact 8. Form a loaf and wrap it in plastic wrap 10, then place it in the refrigerator for at least half an hour before using it.