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

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.