Ricottaonionpie Recipes

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ITALIAN LEMON RICOTTA PIE RECIPE



Italian Lemon Ricotta Pie Recipe image

Lemon ricotta pie is an easy Italian dessert I received from my Italian husband. It is a great dessert recipe for the holidays or parties. Easy and simple to make! Enjoy!

Provided by Simple Italian Cooking Blog

Categories     Dessert

Time 1h45m

Number Of Ingredients 7

1 1/4 lb ricotta cheese ((whole milk) (20oz or approx 2 1/2 cups))
3 tbsp white sugar
1 tbsp white flour
pinch salt
3 egg yolks
3 egg whites
grated zest of 1 lemon

Steps:

  • Preheat oven to 375F
  • Combine the ricotta, sugar, flour, salt, lemon zest and egg yolks (only the yolks), in a large mixing bowl until very smooth without lumps or clumps
  • In a separate bowl, whisk the egg whites until they form stiff peaks. If you have an electric mixer, use the whisk that came with it.
  • Using a spatula, gently fold the egg whites into the ricotta mixture.
  • Spray the cake pan or spring form pan with cooking spray or butter and dust with some flour. Once even coated dump any excess into the sink by simply tapping the sides.
  • Bake for 35 minutes uncovered
  • Let cool for 1 hour to allow pie to set and settle (it will deflate)
  • Before serving, top with confectioners sugar (don't be shy). If you have fresh blueberries or other fruit, add these either on top or as a side dish.

CONTEST-WINNING ONION PIE



Contest-Winning Onion Pie image

Our area has the right kind of soil for growing beautiful onions, so we always have plenty to enjoy. My mother got this recipe 30 years ago and said it originated in a Pennsylvania Dutch kitchen.

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 55m

Yield 6-8 servings.

Number Of Ingredients 10

1-1/3 cups biscuit/baking mix
1 teaspoon rubbed sage
1/2 teaspoon salt
4 to 5 tablespoons milk
FILLING:
5 cups thinly sliced onions (about 5 medium)
2 tablespoons canola oil
1/2 teaspoon salt
1 egg
1 cup half-and-half cream

Steps:

  • In a large bowl, combine the biscuit mix, sage and salt. Add enough milk until mixture hold together. Press onto the bottom and up the sides of a 9-in. pie plate; set aside. , In a large skillet, saute onions in oil until tender. Sprinkle with salt. Spoon into crust. In a bowl, beat egg and cream; pour over onions., Bake, uncovered, at 375° for 15 minutes. Reduce heat to 325°. Bake 25-30 minutes longer or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 193 calories, Fat 10g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 576mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein.

ONION PIE



Onion Pie image

My grandmother and mother always make onion pie during the holidays, but it's good anytime. This is a savory side dish that you can serve with almost any meat or main course. It's especially good with roast beef. -Mary West, Marstons Mills, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 6

6 to 8 medium onions, thinly sliced
2 tablespoons canola oil
6 large eggs
1 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup minced fresh parsley

Steps:

  • In a large skillet, saute onions in oil until soft but not browned; drain well. In a large bowl, whisk eggs. Stir in the bread crumbs, cheese, parsley and onions. , Place in a greased 10-in. pie plate. Bake at 350° until a knife inserted in the center comes out clean, 35-40 minutes.

Nutrition Facts : Calories 170 calories, Fat 9g fat (3g saturated fat), Cholesterol 163mg cholesterol, Sodium 176mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 3g fiber), Protein 9g protein.

RICOTTA PIE (OLD ITALIAN RECIPE)



Ricotta Pie (Old Italian Recipe) image

This is an old Italian recipe for a pie with a sweet crust--just like from the old country. My in-laws are Italian and they say that this is the best pie. It is always requested for Christmas. Mini chocolate bits and lemon rind can be mixed into the batter.

Provided by Misty

Categories     World Cuisine Recipes     European     Italian

Time 3h

Yield 24

Number Of Ingredients 13

12 large eggs eggs
2 cups white sugar
2 teaspoons vanilla extract
3 pounds ricotta cheese
¼ cup miniature semisweet chocolate chips, or to taste
4 cups all-purpose flour
5 teaspoons baking powder
1 cup white sugar
½ cup shortening, chilled
1 tablespoon shortening, chilled
4 large eggs eggs, lightly beaten
1 teaspoon vanilla extract
1 tablespoon milk

Steps:

  • Beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese and the chocolate chips, if using (see Cook's Note). Set aside.
  • Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.
  • Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates.
  • Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies.)
  • Pour the ricotta filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust.
  • Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.

Nutrition Facts : Calories 352.1 calories, Carbohydrate 45.6 g, Cholesterol 141.6 mg, Fat 13.4 g, Fiber 0.7 g, Protein 12.9 g, SaturatedFat 5.4 g, Sodium 220.1 mg, Sugar 26.5 g

RICOTTA PIE



Ricotta Pie image

My mother started making this pie as a way to use leftover cold cuts. It has kind of been evolving. Prosciutto also works well in this pie.

Provided by Richard-NYC

Categories     Pork

Time 1h20m

Yield 2 pies, 16 serving(s)

Number Of Ingredients 8

1 (3 lb) container ricotta cheese
1 lb mozzarella cheese (shredded)
1 cup parmesan cheese
1/2 lb salami
1/2 lb ham
1/2 lb pepperoni (have deli person slice meat thick and then cut into chunks)
4 eggs, beaten
2 (9 inch) deep dish pie shells

Steps:

  • Combine all ingredients (except for pastry lined pie plates) in large bowl.
  • Pile mixture into pie plates.
  • Bake at 350°F for about a hour or until golden brown and set.

RICOTTA ONION PIE



Ricotta Onion Pie image

Make and share this Ricotta Onion Pie recipe from Food.com.

Provided by Aroostook

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

1 unbaked pie shell
2 onions, sliced thin and sauteed in
1 teaspoon margarine
1 cup chopped chives or 1 cup green onion
2 eggs, beaten
2 tablespoons flour
2 teaspoons onion powder
1/4 teaspoon salt
1 1/4 cups ricotta cheese
1 cup water
1 teaspoon olive oil
1 tablespoon melted butter
1/2 cup breadcrumbs or 1/2 cup cracker crumb

Steps:

  • Preheat oven to 350.
  • Sauté onions until soft and slightly browned.
  • Place in unbaked pie shell.
  • Combine melted butter and crumbs and set aside.
  • Mix all the rest of the ingredients and pour into pie shell.
  • Top with crumb mixture.
  • Bake for 30 minutes.

RUSTIC ONION PIE



Rustic Onion Pie image

Provided by The Hearty Boys

Categories     main-dish

Time 2h30m

Yield 12 to 18 pieces

Number Of Ingredients 9

4 cups all-purpose flour
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1 to 1 1/4 cups warm water
1/4 cup olive oil
10 anchovy fillets, optional
4 pounds Spanish onions, peeled and thinly sliced
2 teaspoons salt
2 teaspoons freshly ground pepper

Steps:

  • To make the dough, put the flour in a large mixing bowl. Make a well in the center and add the oil and salt. Stir together with a wooden spoon and slowly add the water until a dough begins to form. Turn out onto a well floured surface and knead until smooth. Divide the dough into 2 balls, flatten into disks, wrap and refrigerate for 30 minutes or until ready to use.
  • To make the filling, pour the olive oil into a large pot and place it over medium heat for 1 minute. Add the anchovies and cook, stirring until they dissolve. Add the onions, salt and pepper, stir and cover. Cook, stirring occasionally, until the onions are translucent, about 20 to 30 minutes. Set aside to cool.
  • Preheat the oven to 325 degrees F. Remove the dough from the refrigerator and let it come to room temperature. Grease the baking sheet with olive oil and set aside.
  • On a well floured work surface, roll out 1 of the disks to about 1/8-inch thick rectangle to fit the size of the sheet pan and line the pan with the dough. Spread the filling out over the dough, roll out the second disk a little larger than the sheet pan and place it over the onions. Crimp the edges, brush with olive oil and cut vent slits into the top. Transfer the pan into the top half of the oven and bake until the dough is golden brown, about 1 hour. Let cool, slice and serve at room temperature.

RICOTTA PIE



Ricotta Pie image

Provided by Food Network

Categories     dessert

Time 4h10m

Yield 8 to 10 servings

Number Of Ingredients 14

2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold vegetable shortening, cut into bits
1 large egg, beaten lightly
2 to 3 tablespoons ice water
1 1/2 pounds ricotta, drained well
3/4 cup sugar
5 large eggs
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
1/2 cup diced candied fruit
1/2 cup semisweet chocolate chips

Steps:

  • To make the pie crust: Into a bowl, sift the flour, sugar, baking powder, and salt. Add the shortening and blend until the mixture resembles coarse crumbs. In a bowl, whisk together the egg and 2 tablespoons of the ice water. Add the egg mixture to the flour mixture and toss to combine, adding more water, if necessary, to form a dough. Chill the dough, wrapped in plastic, until firm.
  • On a lightly floured surface, roll out the dough into a circle 1/8-inch thick and fit it into a 9-inch pie pan. Crimp the edge, prick the bottom, and chill while making the filling.
  • Preheat the oven to 350 degrees. In a large bowl with an electric mixer, beat the ricotta with the sugar until smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and cinnamon. Stir in the candied fruit and chocolate chips. Pour the filling into the pie shell.
  • Bake the pie for 45 minutes, or until just set. Let cool and chill.

ONION PIE



Onion Pie image

Categories     Food Processor     Onion     Bake     Vegetarian     Swiss Cheese     Thyme     Gourmet

Yield Makes 6 (light main course) servings

Number Of Ingredients 17

For onion topping
1 1/2 tablespoons unsalted butter
1 tablespoon olive oil
1 large onion (1 pound), cut lengthwise into 12 wedges
1 teaspoon fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
3 ounces coarsely grated Gruyère (3/4 cup)
For crust
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 ounces coarsely grated Gruyère (1/2 cup)
3/4 stick (6 tablespoons) cold unsalted butter, cut into pieces
3/4 cup well-shaken buttermilk
3/4 teaspoon dry mustard

Steps:

  • Preheat oven to 400°F.
  • Make onion topping:
  • Heat butter and oil in a 12-inch heavy skillet over moderate heat until foam subsides, then cook onion, stirring occasionally, until golden brown, about 25 minutes. Remove from heat and stir in thyme, salt, and pepper, then cool. Toss cheese with onion and spread in bottom of a 9 1/2-inch deep-dish glass pie plate.
  • Make crust:
  • Blend flour, baking powder and soda, and salt in a food processor. Add cheese and pulse 3 or 4 times to combine. Add butter and pulse until mixture resembles coarse meal.
  • Whisk together buttermilk and dry mustard in a small bowl and add to processor, then pulse until liquid is incorporated and dough begins to clump (do not let it form a ball).
  • Turn dough out onto a lightly floured surface and fold it over on itself several times to lightly knead. Form dough into a ball and let stand, covered with plastic wrap, at room temperature 10 minutes.
  • Roll out dough between 2 sheets of plastic wrap into a 10-inch round. Remove top sheet of plastic wrap and flip dough over onto onion. Peel off remaining plastic and tuck dough inside rim of pie plate.
  • Bake pie in middle of oven until crust is golden brown and firm to the touch, 25 to 30 minutes. Cool pie on a rack 2 minutes, then invert a platter over pie and flip pie onto platter. Serve warm.

RIGATONI PIE RECIPE BY TASTY



Rigatoni Pie Recipe by Tasty image

Here's what you need: olive oil, ground beef, garlic, salt, pepper, crushed tomato, rigatoni, parmesan cheese, mozarella, springform pan

Provided by Paroma Soni

Categories     Dinner

Yield 10 servings

Number Of Ingredients 10

1 tablespoon olive oil
1 lb ground beef
2 cloves garlic, minced
1 teaspoon salt
¼ teaspoon pepper
1 can crushed tomato
1 lb rigatoni
1 cup parmesan cheese, grated
1 cup mozarella, shredded
springform pan

Steps:

  • Boil the rigatoni in salted boiling water until just underdone or al dente.
  • Drain the pasta and place in a bowl with a little olive oil so the pasta doesn't stick together. Set aside.
  • Preheat oven to 400°F/200°C.
  • In a pan, heat the olive oil and add the ground beef.
  • Break up and stir the beef until brown.
  • Add in the garlic, salt, and pepper. Stir until combined.
  • Add in the crushed tomatoes and simmer until thickened, about 20 minutes.
  • Sprinkle the prepared pasta with the parmesan cheese and mix.
  • In a springform pan, place the rigatoni noodles standing up to fill the pan.
  • Pour the sauce over the noodles and bake at 400°F/200°C for 15 minutes.
  • Sprinkle the pie with the mozzarella cheese and bake for another 15 minutes at the same temperature.
  • Slice and serve!

Nutrition Facts : Calories 394 calories, Carbohydrate 38 grams, Fat 15 grams, Fiber 2 grams, Protein 25 grams, Sugar 3 grams

QUICK & EASY RICOTTA PIE



Quick & Easy Ricotta Pie image

Only 4 ingredients and a package of refrigerated pie crust needed.

Provided by Dawn Fisher

Categories     Desserts     Pies

Time 1h10m

Yield 8

Number Of Ingredients 5

1 (32 ounce) container ricotta cheese
2 eggs
6 tablespoons white sugar
1 (1.5 fluid ounce) jigger whiskey
1 pastry for a 9 inch double crust pie

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and cut into lattice strips; set aside.
  • In a large bowl, blend ricotta, eggs, sugar, and whiskey. Pour into pie crust. Top with lattice strips in a woven pattern. Seal and crimp edge.
  • Bake in preheated oven for 1 hour, or until crust is golden brown and filling is set.

Nutrition Facts : Calories 449.3 calories, Carbohydrate 35.7 g, Cholesterol 81.2 mg, Fat 25 g, Fiber 1.6 g, Protein 17.1 g, SaturatedFat 9.6 g, Sodium 391.3 mg, Sugar 9.9 g

CHEESE & ONION PIE



Cheese & onion pie image

Put in the extra effort to make this cheese and onion pie and it's sure to please. With homemade pastry, it's as good to eat cold as it is warm

Provided by Barney Desmazery

Categories     Dinner

Time 1h40m

Number Of Ingredients 14

250g plain flour, plus extra for dusting
50g rye flour (or make up the weight with plain flour)
large pinch of cayenne pepper
1 tsp onion seeds
25g parmesan or vegetarian alternative, finely grated
125g cold butter, cubed
1 egg, beaten
40g butter
3 large onions, finely sliced
2 bay leaves
1 tbsp thyme leaves
1 medium potato (about 350g), halved lengthways and sliced
100ml double cream
150g extra mature cheddar, ½ grated, ½ chopped into small chunks

Steps:

  • First, make the pastry. Tip the flours into a medium bowl with the cayenne, onion seeds, parmesan and a generous pinch of salt. Rub in the butter until the mixture resembles breadcrumbs, then pour in half the egg and 2 tbsp cold water and bring everything together using your hands. Knead a couple of times until smooth. Flatten a third of the dough into a disc, then do the same with the remaining dough. Wrap both pastry discs and chill in the fridge for at least 30 mins. Will keep chilled for up to two days.
  • Meanwhile, make the filling. Heat the butter in a saucepan over a medium heat until sizzling, then scatter in the onions, bay, thyme, a large pinch of salt and good grinding of black pepper. Stir, then cook slowly for 10 mins until the onions have cooked down and started to caramelise. Stir in the sliced potatoes, cover and cook for 8-10 mins more, stirring occasionally until the potatoes are soft and starting to break down. Stir in the cream, remove the pan from the heat and leave to cool. Once cool, remove and discard the bay, then fold in the cheese.
  • Roll the smaller pastry disc out on a lightly floured surface to the size of a dinner plate and lift onto a baking sheet lined with baking parchment. Roll out the remaining pastry disc along with any offcuts to a circle about 5cm wider than the first. Spoon the filling into the middle of the smaller circle on the baking sheet, leaving a 4cm border. Brush the exposed border with some of the remaining beaten egg, then drape over the larger pastry circle. Tuck the edge around the filling to enclose it, as if making a giant ravioli. Trim the edge to neaten, then crimp with a cutlery knife handle or fork to seal. Brush the pie all over with most of the remaining beaten egg, and use any trimmings to make decorations, if you like.
  • Heat the oven to 210C/190C fan/gas 7. Bake the pie for 35-40 mins until deeply golden, brushing with the rest of the beaten egg halfway through. Leave to cool on the baking sheet for at least 20 mins before cutting into wedges, or leave to cool completely and serve cold.

Nutrition Facts : Calories 417 calories, Fat 26 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium

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From culturesforhealth.com


FILO PIE WITH SPINACH, RICOTTA CHEESE, PINE NUTS & RAISINS RECIPE ...
Step 1 of 4. Preheat the oven to 180°C. Heat the oil in a frying pan over a low heat. Add the onion and a pinch of salt, and sweat gently for about 5 minutes until soft and translucent. Add the garlic, and cook for a few seconds more until the garlic turns white.
From woolworths.com.au


10 BEST ITALIAN RICOTTA PIE NO CRUST RECIPES | YUMMLY
2022-06-12 114,570 suggested recipes. Ricotta Pie with Lemon and Almonds On dine chez Nanou. eggs, sliced almond, butter, lemon zest, almond, ricotta, granulated sugar and 1 more. Delicious Keto Italian Ricotta Pie Sabrina's Organizing. coconut flour, dark chocolate chips, monk fruit, coconut milk and 4 more. Vegan Italian Ricotta Pie The Verbal Thing. Earth Balance, …
From yummly.com


THE BEST RICOTTA PIE RECIPE • WWW.KNIFEANDPADDLE.COM
2021-03-30 Save 2 egg whites for ricotta filling. In a medium size mixing bowl, whisk cornstarch and sugar. Pour 1/2 cup of warm milk into the bowl and whisk together. Beat the egg yolks. Add to the mixture and whisk together until smooth. Pour mixture back into the saucepan. Over medium heat, stir mixture constantly.
From knifeandpaddle.com


VIDALIA ONION PIE WITH CREAM CHEESE - COOKING WITH MAMMA C
2019-11-08 In a medium mixing bowl, beat the cream cheese and egg with a mixer until smooth. Add the milk, chives (if using) salt, and hot sauce. Beat for a few seconds more to mix. Pour the filling over the onions. Bake at 350 for 40 minutes, or until the top is set and getting browned (start checking after 35 minutes.)
From cookingwithmammac.com


RICOTTA ONION PIE - CHAMPSDIET.COM
Ricotta Onion Pie - champsdiet.com ... Categories ...
From champsdiet.com


RICOTTA AND ONION PIE - SPOONACULAR
Allow to cool and strain any extra liquid. In a bowl, place the ricotta, drained of its liquid, and mash with a fork. Mix in a lightly beaten egg and the cooked onions. Meanwhile, divide the pastry into two halves, one slightly bigger the other. On a lightly floured surface, roll out the puff pastry, returning both portions to a round shape.
From spoonacular.com


RICOTTA ONION PIE RECIPE - FOOD.COM
Dec 1, 2013 - Here's an side dish or light supper that can be served hot or cold. Love those onions!!!
From pinterest.com


CALZONE DI CIPOLLA (ONION PIE) - COOKING WITH NONNA
Strech the bottom dough in the pan (sometimes I use clothes pins to hold the dough in place) and let sit until the onions are ready. Preheat the oven to 425 degrees. Peel the onions and cut into thin strips and place in a saucepan. Add a few tablespoons of oilive oil, salt, pepper, oregano and break up the plum tomatoes with your hand and add.
From cookingwithnonna.com


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