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Mini Ricotta Pies – Original Sicilian Recipe

Mini Ricotta Pies – Original Sicilian Recipe

4.6 from 5 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Cakes and Pies
Cuisine Italian
Servings 8


  • 300 g ricotta 1 1/4 cups
  • 100 g granulated sugar 3.53 oz
  • 150 g whipping cream 1/2 cup
  • 2 eggs
  • 35 g melted butter 2.5 Tbsps
  • 1 grated lemon peel
  • 30 g flour 3-4 Tbsps
  • 100 g milk chocolate 3.5 oz


  • Strain the ricotta overnight or for six hours.
  • Add the sugar and work it until it becomes a smooth cream.
  • Add the whipping cream slowly, stirring constantly.
  • Add the eggs one by one, mixing them well, and then add the melted butter, continuing to mix
  • Add the lemon zest and the sifted flour and work the mixture until smooth.
  • Pour the mixture into the molds (I used the colorful silicone ones bought from Amazon, they are extraordinary) put a bit of chocolate (as big as the top part of your index finger) into the batter, and push it down so when it melts you have a chocolate layer there.
  • Bake at 180°C (350°F) in a preheated oven for at least 50 minutes. They will be ready when their insides are cooked testing them with a toothpick.
  • Let cool, remove from molds very gently, and …


Keyword baking, ricotta pies
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