Ricotta cassata

1 Servings

Ingredients

Quantity Ingredient
1¼ cup Flour, sifted
½ teaspoon Salt
1 tablespoon Sugar
⅓ cup Solid shortening, chilled
¼ cup Cold water
3 Eggs
1½ pounds Ricotta cheese
¼ teaspoon Salt
¼ cup Light cream or half and half
½ cup Sugar
1 teaspoon Ground cinnamon

Directions

CRUST

FILLING

Crust: combine flour, salt and sugar in large bowl. Cut in shortening until mixture is crumbly. Sprinkle water, l tablespoon at a time over mixture, mixing quickly with fork until pastry holds together. Place dough on lightly floured surface; shape gently into ball and flatten. Lightly flour rolling pin and roll dough into large circle. Transfer pastry to 9 - 10 inch pie plate. Make filling. Filling: Beat eggs in mixing bowl until light and frothy. Beat ricotta in large bowl until smooth; add eggs, salt and cream, beating until smooth. Preheat oven to 375°. Pour mixture into pastry shell and sprinkle top with mixture of sugar and cinnamon. Bake in oven 10 minutes; reduce heat to 350° and bake 25 to 30 minutes, or until done.

NOTES : Please feel free to add golden raisins or tiny pieces of chocolate.

Recipe by: Treasured Recipes-1984 Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Apr 12, 1997

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