Cherry and Ricotta Pie. Slice ricotta pie and serve topped with amarena cherries. Ricotta Pie with Cherry is for my page likes and boosting. Its all about fun, entertainment, laughter and happiness.

Spinach Ricotta Pie makes a yummy light dinner or amazing appetizer. Cherry jam (preferably made with wild sour cherries) spread over a base of soft, crumbly, almost cake-like crust, and covered with a lightly-sweetened ricotta filling. A lattice top usually garnishes the crostata, but it's just as pretty without. You can cook Cherry and Ricotta Pie using 11 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Cherry and Ricotta Pie

You need 500 g of Shortcrust pastry.
It's of Fruit part.
It's 500 g of fresh cherries.
It's 2 strips of lemon rind.
You need 1 of small glass red wine.
Prepare 50 g of sugar.
Prepare of Dairy part.
You need 500 g of ricotta.
Prepare 1 of egg.
It's 75 g of sugar.
It's 1/2 tsp of vanilla essence.

It's one of the consistent dessert items on Roman trattoria. The filling for the pie is made with ricotta cheese and is studded with mini semi-sweet chocolate chips. Get the recipe for Ricotta Pie (Old Italian Recipe). Serve with berries or powdered sugar.

Cherry and Ricotta Pie instructions

Cook the fruit part in a saucepan over a medium heat until the fruit is soft but not mushy..
Remove the fruit and continue to cook the liquid on a high heat until reduced to a thicker state. When cool it should be like soft jam or syrup..
Return the cherries to the liquid and allow to cool..
Combine the dairy part and whip until smooth..
Roll out the pastry and use 2/3 to line an 8" pie tray. Shape the rest into a long rectangle and allow to chill..
Pour the cherries and sauce over the pie base then cover with the dairy part..
Cut the remaining pastry into long thin strips and layer on top of the pie as a lattice..
Cook in middle of oven at 180°c for 45min. Turn off oven and leave door ajar but leave pie there for another hour to cool slowly..

We love this easy spinach and ricotta pie with spring vegetables for brunch or supper, and especially so because it's easy and requires no crust! (Nutrition information is calculated using an ingredient database and should be considered an estimate.) We love this spinach and ricotta pie with spring. Ricotta Gnocchi with Asparagus, Peas, and Morels. There's no need to knead this ricotta dumpling dough—just blend in a food Fried-Bread Panzanella with Ricotta and Herbs. Frying thick slices of bread in olive oil on only one side gives you a magical combination of crisp and soft so that the bread. In a large bowl with an electric mixer, beat the ricotta with the sugar until smooth.