Nona's Ricotta Pie Chef John's Recipe
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| Nona's Ricotta Pie |
"If desired, top with a sprinkling of chopped, candied fruits and nuts. Use any other pastina in place of the ditalini."
Ingredients :
- 1 cup ditalini pasta
- 3 pounds ricotta cheese
- 2 cups white sugar
- 6 eggs, beaten
- 1 1/2 teaspoons vanilla extract
Instructions :
| Prep : 30M | Cook : 18M | Ready in : 2H30M |
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- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large bowl, mix together ricotta, sugar, eggs, vanilla and 1 cup of the cooked pastina; pour mixture into prepared baking dish.
- Bake for 2 hours, or until top is firm. Let cool before serving.
Notes :
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