Neapolitan Ricotta and Pasta Pie (pastiera Napoletana)
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6
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Calories
373 kcal
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Course
Dessert
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Cuisine
Mediterranean, Italian
Neapolitan Ricotta and Pasta Pie (pastiera Napoletana)
Description
This pastiera starts by cooking tagliolini pasta just under al dente, then mixing it with melted butter and milk. Separately, ricotta cheese is sweetened with sugar and flavored with vanilla, ground cinnamon, orange blossom water, and citrus zest. Eggs are blended into this ricotta mixture to create a creamy filling.
The flavored ricotta mixture is combined with the pasta, then the mixture is baked in a buttered and sugared cake pan until the top is golden brown and a knife inserted comes out clean. The result is a unique pie where pasta stitches through the creamy, lightly sweet filling with a texture that is rich yet tender. The aroma carries floral and citrus notes from the infused flavorings.
This pie is typically served sliced and sometimes dusted with icing sugar. It keeps well refrigerated for a few days and can be prepared in various shaped pans. Lining the pan with baking paper can ease removal for cleaner presentation.
Ingredients
- 250 g tagliolini pasta or angel hair pasta, 9oz
- 100 g sugar or icing sugar, fine, 3.5oz
- 200 g ricotta cheese cow's milk or sheep's milk ricotta, fresh, 7oz
- 150 g milk fresh, 6floz
- 5 egg medium sized
- 1 knob butter 1.5 tbsp
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- ½ vial orange blossom water
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
Instructions
- Cook the pasta in boiling salted water until very slightly less than al dente. Then drain it well and put it in a bowl with the butter and mix well. Once the pasta has cooled a little add the milk and mix again.
- Blend or cream the ricotta with the sugar, the vanilla, cinnamon and other aromas. Add the eggs a little a a time. Mix everything together well.
- Incorporate the ricotta mixture into the pasta and milk.
- Finally grease a 23 cm (9in) round, square or rectangular cake pan, sprinkle it with a little sugar and add the pasta mixture. Cook your pasta pastiera in a preheated oven at 180°c (360°f) for about 40-45 minutes. The top should turn a golden-brown in colour. Test for doneness by inserting a knife into the pie. If it comes out clean, remove the pastiera from the oven.
- Let your pie cool and then sprinkle with a little icing sugar (optional), slice and serve.
Notes
- Keep the cooked pasta just slightly under al dente before combining to avoid overcooking in the oven.
- This pie can be baked in round, square, or rectangular pans depending on preference.
- Lining the pan with baking paper prevents sticking and makes it easier to remove the pie intact.
- Store the baked pie refrigerated in an airtight container for 2-3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 51g | 17% |
| Protein | 15g | 30% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 164mg | 55% |
| Sodium | 115mg | 5% |
| Potassium | 221mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 477IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 134mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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