Italian Sweet Ricotta Easter Pie

• Vegetarian

• Refrigerated

  • 8 Egg
  • 4 Egg yolks

• Baking & Spices

  • 4 cups All-purpose flour
  • 11 tbsp Sugar, granulated

• Oils & Vinegars

  • 6 tbsp Vegetable oil

• Dairy

  • 2 Scant lbs Ricotta cheese

Found on shelovesbiscotti.com

Description

Ingredients

• 6 eggs
• 6 tablespoons sugar,granulated
• 6 tablespoons vegetable oil
• 4 cups all-purpose flour
• 2 eggs
• 5-6 tablespoons sugar, granulated
• Scant 2 pounds ( 900 grams) ricotta cheese, drained
• 4 egg yolks,slightly beaten

Directions

• In a large mixing bowl (of stand mixer), with whisk attachment, beat the eggs for 1 minute.
• Add the sugar and whisk for another minute or so.
• Add the oil and whisk another minute.
• Add about a third of the flour and whisk for 1-2 minutes.
• Switch to dough hook and add the rest of the flour.
• Knead dough for about 8-10 minutes. Alternately, you can knead by hand.
• Place dough in a greased bowl. Make sure to turn the dough over so entire surface is coated with oil.
• Cover with plastic wrap and let the dough rest for at least 6 hours.
• Whisk the eggs until frothy (about 1 minute). (I use my stand mixer)
• Whisk in the sugar (another minute or so).
• Whisk in the ricotta for 30 seconds.
• Set aside.
• Line large cookie sheet with parchment paper. Set aside.
• Divide the dough into 12 sections.
• Work one section of dough through pasta maker attachment. ( Alternately,you can use a rolling pin)
• Begin at the widest number and then just move up one number (its level 2 on my machine)
• Place stretched out dough over little press maker.
• Place the equivalence of 2 scant tablespoons of ricotta mixture in the middle section of your mini pie. (refer to picture in the blog)
• Squeeze and seal. Make sure you have a tight seal.
• Make a few incisions in the dough. ( I use a scissor to snip the dough in 3 places)
• Place on baking sheet.
• Brush with egg wash.
• Repeat until you have no more dough or filling (hopefully this co-incides).
• Place in preheated oven at 350 ° F for about 20 minutes.
• Lower heat to 325 ° F and continue baking for 30-40 minutes until golden and puffy looking. Depending on your oven, you might want to place a sheet of aluminum paper loosely over the loaves, to prevent them from over browning.
• Place on racks to cool.
• Refrigerate until ready to be served.