(Pastiera Ricotta e Cioccolato) Recipe Guide Easter Ricotta and Chocolate Pie

Pastiera is a traditional Italian Easter dessert that originated in Naples. This rich, sweet pie combines creamy ricotta, fragrant orange blossom water, and a buttery crust, often filled with cooked wheat. It’s a beloved treat across Italy, with each region adding its twist to the recipe. From my own personal experience, it’s one of the most satisfying desserts to prepare for a festive gathering. Let me show you how I make this delightful dessert, blending the traditional flavors of Naples with the indulgence of chocolate.

Notes on What to Expect

Pastiera is dense yet creamy, with a slight chewiness from the wheat and a rich sweetness. The orange blossom adds a subtle floral note, while the chocolate provides a decadent twist. Letting it rest overnight is essential for the flavors to meld beautifully.

Recipe Details

• Prep Time: 1 hour
• Cook Time: 1 hour
• Time to Stand: 1 day
• Total Time: 26 hours
• Ease of Cooking: Intermediate
• Servings: 12
• Calories per Serving: ~400
• Cost of Ingredients: Moderate
• Cuisine: Italian
• Course: Dessert
• Equipment Needed:
  • Mixing bowls
  • Rolling pin
  • 9-inch pie dish
  • Saucepan
  • Fine-mesh strainer
  • Pastry cutter or knife
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Ingredients

For the Crust:

• 500 g all-purpose flour
• 200 g unsalted butter (room temperature)
• 150 g granulated sugar
• 3 whole eggs + 1 egg yolk
• Zest of one orange

For the Filling:

• 500 g cooked wheat (or substitute, see Variations)
• 300 ml whole milk
• 1 tbsp unsalted butter
• 700 g ricotta cheese (drained)
• 500 g granulated sugar
• 5 eggs + 3 egg yolks
• 1 tsp vanilla extract
• 2 tsp orange blossom water
• 150 g candied orange peel, finely chopped
• 150 g dark chocolate chunks or chips

For Garnish:

• Powdered sugar
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Method

1. Prepare the Crust

1. In a large bowl, combine flour, butter, sugar, eggs, and orange zest. Mix quickly to form a rough dough.
2. Knead the dough gently on a floured surface until smooth. Form into a ball, wrap in plastic, and refrigerate for at least 30 minutes.

2. Cook the Wheat Mixture

1. Combine cooked wheat, milk, and butter in a saucepan. Heat over medium, stirring until thickened (similar to a loose custard). Cool completely.

3. Prepare the Ricotta Filling

1. Pass ricotta through a fine mesh strainer for a creamy texture.
2. Mix ricotta, sugar, eggs, vanilla, orange blossom water, and candied peel. Stir in the cooled wheat mixture and chocolate chunks.

4. Assemble the Pie

1. Preheat the oven to 200°C (395°F). Grease and flour your pie dish.
2. Roll out two-thirds of the dough to line the dish, leaving overhang. Add the filling.
3. Roll out the remaining dough and cut into strips. Arrange them in a lattice over the filling. Trim edges.

5. Bake

1. Bake on the middle rack for about 1 hour, until the top is golden.
2. Cool completely, then let the pie rest at room temperature overnight.

6. Serve

1. Dust with powdered sugar before slicing and serving.

Variations

• Rice Substitute: Replace wheat with cooked arborio rice simmered in milk until soft.
• Pasta Version: Use angel hair pasta boiled briefly, then soaked in milk.
• Bread Alternative: Soak stale bread in milk and use it in place of the wheat mixture.
• Dietary Needs: For gluten-free, use gluten-free flour and replace wheat with rice.
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Nutritional Information (Per Serving)

Closing

I hope this guide has made creating Pastiera Ricotta e Cioccolato less daunting! Have you tried making it before, or do you have any tips or variations to share? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so don’t hesitate to leave your honest thoughts!