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Pastiera With Strawberry Sauce - Easter Ricotta Cake

Here's how you make Pastiera With Strawberry Sauce - Easter Ricotta Cake
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  • Servings: 18
  • Prep: 20m
  • Cook: 100m
  • The following recipe serves 18 people.

Ingredients

The ingredients are:
  • 1 quart whole milk
  • 3/4 cup arborio rice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon coarse salt
  • 1 vanilla beans, split lengthwise
  • 1 1/4 cups granulated sugar
  • Unsalted butter, for pan
  • All-purpose flour, for pan
  • 3 pounds fresh ricotta cheese, drained 3 hours, preferably over night, through cheesecloth
  • 3 large eggs, plus
  • 3 large egg yolks, lightly beaten
  • Confectioners' sugar, for dusting
  • Strawberry or Raspberry Sauce:
  • 1 pint fresh strawberries or 1 pint raspberries
  • 2 tablespoons sugar
  • 2 teaspoons fresh lemon juice
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Bring milk to a boil in a large sauce pan over medium high heat. Stir in rice, cinnamon, salt and vanilla bean. Reduce heat to medium low, cook, stirring occasionally with a wooden spoon, until rice is very tender and has absorbed all liquid, about 30 minutes. Remove pan from heat, stir in 3/4 cup granulated sugar, cover, let cool, stirring occasionally. Discard vanilla bean.

  • Step 2: Preheat oven to 350°F degrees. Butter and flour an 8-inch springform pan.

  • Step 3: In a large bowl, fold together, the rice mixture, ricotta, whole eggs and egg yolks, and remaining 1/2 cup sugar, very carefully using a rubber spatula. Pour into prepared pan. Bake until golden, 65 to 70 minutes, cover with foil if starting to brown too much.

  • Step 4: Transfer pan to cooling rack. When cake has cooled completely, run a knife around edge to loosen. Gently remove ring; transfer cake to a serving plate. Sprinkle with confectioners' sugar, and serve at room temperature with sauce.

  • Step 5: Sauce: Combine all ingredients in a medium nonreactive saucepan. Cook over medium low heat, stirring occasionally, until berries are soft, 5 to 7 minutes. Serve warm or at room temperature.


We hope you enjoy this recipe!

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