Ricotta Pie

Ricotta Pie is a comforting, rustic savory pie filled with creamy ricotta, broad beans, eggs, and grated Pecorino Romano or Parmesan cheese, all wrapped in buttery shortcrust pastry.

This pie has a beautiful old-world feeling: simple ingredients, rich dairy flavor, tender pastry, and a soft, savory filling that feels both humble and special.

It is the kind of dish that belongs on a family table, served warm or at room temperature, with every slice offering creamy filling, golden pastry, and a deeply homemade character.

Why People Will Love Ricotta Pie Recipe

The ricotta filling is creamy, soft, and satisfying.

The shortcrust pastry bakes into a buttery, golden shell.

Pecorino Romano or Parmesan adds salty, savory depth.

Broad beans bring a gentle earthy flavor and texture.

Eggs help the filling set beautifully.

The lattice top makes the pie look traditional and elegant.

It can be served warm or at room temperature.

It works well for lunch, dinner, brunch, or a picnic-style meal.

The recipe feels rustic, comforting, and homemade.

It uses simple ingredients but creates a rich, memorable dish.

The pie slices neatly after resting.

It is a beautiful example of Mediterranean-style home cooking.

Key Ingredients

Ricotta:
Ricotta is the heart of the filling. When drained overnight, it becomes thicker, creamier, and better for baking inside the pastry.

Broad Beans:
Broad beans add gentle sweetness, earthiness, and a traditional savory touch that balances the richness of the cheese.

Pecorino Romano or Parmesan:
These cheeses add saltiness, sharpness, and deep savory flavor. Pecorino gives a stronger, more traditional bite, while Parmesan is slightly milder and nutty.

Eggs:
Eggs help bind the ricotta filling and give the pie a soft but sliceable texture.

Plain Flour:
Plain flour forms the base of the shortcrust pastry, giving the pie structure.

Cold Butter:
Cold butter is essential for a tender, flaky, rich pastry.

Cold Water:
Cold water brings the pastry dough together without making it too soft or tough.

Egg Wash:
A beaten egg gives the pastry a golden, glossy finish.

Expert Tips

Drain the ricotta overnight so the filling is not watery.

Keep the butter cold when making the pastry.

Add cold water slowly, only until the dough comes together.

Do not overwork the pastry, or it may become tough.

Grease the pie dish generously so the pastry releases easily.

Roll the pastry evenly so the base and sides bake at the same rate.

Spread the ricotta filling smoothly for an even slice.

Cut the lattice strips evenly for a cleaner presentation.

Brush the pastry well with egg wash for a golden finish.

Bake on the bottom shelf to help the base cook properly.

Let the pie rest before slicing so the filling sets.

Serve with something fresh to balance the richness.

 

Ricotta Pie

Ingredients

Filling

800 g / 1.7 lb ricotta, drained overnight

125 g / 4.4 oz peeled broad beans

75 g / 2.6 oz grated Pecorino Romano or Parmesan cheese

3 eggs

Salt, to taste

Black pepper, to taste

Shortcrust Pastry

500 g / 1.1 lb plain flour

230 g / 8 oz cold butter

Cold water, as needed to bring the dough together

1 egg, beaten, for egg wash

Instructions

In a large mixing bowl, add the drained ricotta, broad beans, grated Pecorino Romano or Parmesan cheese, eggs, salt, and black pepper.

Mix everything together until the filling is well combined and creamy.

Generously grease a 28 cm / 11-inch pie dish with butter.

Roll out the prepared shortcrust pastry and place it into the pie dish, gently pressing it into the bottom and sides.

Spoon the ricotta filling into the pastry shell and spread it evenly.

Roll out the remaining pastry and cut it into strips.

Arrange the pastry strips over the filling in a lattice pattern.

Fold the edges of the pastry over and tuck them in neatly to seal the pie.

Brush the pastry with beaten egg to help it bake to a golden finish.

Bake on the bottom shelf of a preheated oven at 350°F / 180°C until the pastry is fully cooked and golden brown.

Remove the pie from the oven and let it cool slightly before slicing.

Serve warm or at room temperature and enjoy.

Important Notes When Making Ricotta Pie

Ricotta that is not drained can make the pie filling too loose.

Pecorino Romano is saltier than Parmesan, so adjust added salt carefully.

The filling should be creamy but not runny.

The pastry should be chilled if it becomes too soft while working.

Baking time may vary depending on pastry thickness and oven strength.

The pie is done when the pastry is fully golden and cooked through.

Letting the pie cool slightly makes slicing much easier.

This pie can be served warm or at room temperature.

Store leftovers in the refrigerator.

Reheat gently in the oven to keep the pastry texture better.

 

How to Enjoy Ricotta Pie After Cooking

After the Ricotta Pie comes out of the oven, let it rest for at least 10 to 15 minutes before cutting. This helps the filling firm up and allows the pastry to settle.

Slice the pie into wedges and serve it warm for a soft, creamy filling and buttery pastry. It is also delicious at room temperature, especially for lunch plates, picnics, or a make-ahead meal.

Serve it with a crisp green salad, tomato salad, marinated olives, roasted vegetables, or a light soup. The freshness of the side dish balances the richness of the ricotta and pastry.

For a more traditional table, pair it with simple vegetables, crusty bread, and a glass of white wine or sparkling water with lemon.

Leftovers can be refrigerated and enjoyed cold, room temperature, or gently reheated in the oven until warm.

Nutrition Information

Approximate nutrition per serving, based on 8 slices:

Calories: 695 kcal | Total Fat: 42 g | Saturated Fat: 24 g | Monounsaturated Fat: 12 g | Polyunsaturated Fat: 2.5 g | Cholesterol: 205 mg | Sodium: 520–950 mg depending on ricotta, Pecorino Romano or Parmesan, butter, added salt, and serving size | Total Carbohydrates: 53 g | Dietary Fiber: 3 g | Sugars: 3 g | Protein: 25 g

Additional estimate:

Calcium: 420–650 mg | Potassium: 250–450 mg | Iron: 3–5 mg | Vitamin A: 1,100–2,200 IU | Vitamin B12: 1–2.5 mcg

Frequently Asked Questions:

What is Ricotta Pie?
Ricotta Pie is a savory baked pie made with shortcrust pastry and a creamy ricotta-based filling, often mixed with eggs, cheese, and vegetables such as broad beans.

What does Ricotta Pie taste like?
It tastes creamy, buttery, savory, slightly salty, and rich, with a soft cheese filling and golden pastry crust.

Is this pie served hot or cold?
It can be served warm or at room temperature. Warm gives a softer filling, while room temperature gives cleaner slices.

What can I serve with Ricotta Pie?
Serve it with green salad, tomato salad, olives, roasted vegetables, soup, or crusty bread.

Is Ricotta Pie good for gatherings?
Yes. It slices well, looks beautiful with a lattice top, and can be served as part of a brunch, lunch, picnic, or family meal.

Why should the ricotta be drained overnight?
Draining removes excess liquid, giving the filling a thicker texture and helping prevent a soggy pastry base.

Can I use Parmesan instead of Pecorino Romano?
Yes. Parmesan works well and gives a milder, nuttier flavor, while Pecorino Romano gives a sharper, saltier taste.

Can I make the pastry ahead of time?
Yes. Shortcrust pastry can be made ahead and chilled until ready to roll.

How do I know when the pie is fully baked?
The pastry should be golden brown, firm, and fully cooked, especially on the bottom and edges.

Can I make this pie ahead of time?
Yes. Ricotta Pie can be baked ahead, cooled, refrigerated, and served at room temperature or gently reheated before serving.