Go Back

Roman Crostata di Ricotta

Prep Time20 mins
Cook Time1 hr
Course: Dessert


  • 300 gr white flour
  • 400 gr sugar
  • 150 gr butter
  • 2 egg yolks
  • Pinch of salt
  • 1 lemon
  • 1 orange
  • 500 gr fresh ricotta
  • 50 gr chocolate
  • Rhum
  • Cinnamon


  • With the flour, butter, 1 egg and 2 yolks prepare a dough with a dash of salt and the zest of 12 a lemon. Let it rest for a while.
  • In a tureen prepare a mixture with the ricotta (drained), sugar, egg yolks, whole egg, the lemon and orange zest, a dash of cinnamon and a cup of rhum.
  • Roll out the dough into a deep round buttered dish leaving a bit of a medium border around the edges and a bit for the top striped crust and pour in your filling.
  • Brush the top crust strips with egg wash and cook on medium heat 180°C until the crust is a light brown.


Accompany with a sweet spumante like l'Asti.