Mini Ricotta Pies – Original Sicilian Recipe

Mini Ricotta Pie

I hope to win you over even more with these MINI RICOTTA PIES. They contain all the essence of my land, from fresh ricotta, to the scent of lemon, with a warm chocolate heart.

Sicilian ricotta has been one of the most used and important raw materials on the island for centuries, conditioning the entire Sicilian cuisine, from savory to sweet.

Mini Ricotta Pies - Original Sicilian Recipe

Cakes, desserts, and creams benefit from the unmistakable properties of this dairy product, combining density and delicate taste.

Ricotta processing is strongly linked to the millenary tradition. Whey is combined with other milk of the same type, which can be bovine or ovine, then heated up to about 80-85 ° C. Subsequently, the ricotta is naturally floats up and is collected in containers and left to cool on a special table. It is in fact collected in containers like this in the photo, which are called in Sicilian “fascedde” in the plural, singular “fascedda“. A round woven basket of vinchi (shrub) (junco in Sicilian). The most modern ones are plastic.

Mini Ricotta Pies - Original Sicilian Recipe - Fascedda

The photo you see below was kindly granted to me by the Azienda Casearia Camuglia (, a company that stands at the foot of the Etna volcano (Sicily) where all the products, from cheeses to dairy products, maintain all the artisan processing techniques in such a way to preserve the organoleptic characteristics of the original product. If you were to go to Sicily don’t miss going to taste these delicious cheeses and ricotta cheese produced from milk from controlled cows and sheep that are grown in the open air like years before.

Mini Ricotta Pies - Original Sicilian Recipe

Mini Ricotta Pies – Original Sicilian Recipe

Prep Time20 mins
Cook Time50 mins
Resting Time8 hrs
Course: Dessert
Keyword: ricotta, ricotta cream, ricotta dessert
Servings: 6


  • 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 …


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