Directions:
- Preheat oven to 350 degrees.
- Beat ricotta and eggs together.
- Add vanilla and sugar, mix well.
- Line a 13x9 inch pan with dough.
- Pour batter over.
- Cover with a lattice top with the remaining crust.
- Bake 350 degrees, check after 1 hour, 1 inch in from side with a knife, if clean it is done.
- If not check in increments of 5 minutes until the knife comes out clean.
- You may need a bigger pan, it depends on how runny the ricotta is.
- Let cool on a rack and then cut into 2 inch squares, it is very heavy, a little goes a long way.
- Refrigerate leftovers immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 402.54 Kcal (1685 kJ) | ||
| Calories from fat | 163.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.14g | 28% | |
|---|---|---|---|
| Cholesterol | 161.31mg | 54% | |
| Sodium | 188.68mg | 8% | |
| Potassium | 135.71mg | 3% | |
| Total Carbs | 47.22g | 16% | |
| Sugars | 37.08g | 148% | |
| Dietary Fiber | 0.49g | 2% | |
| Protein | 13.57g | 27% | |
| Iron | 1.1mg | 6% | |
| Calcium | 176.4mg | 18% | |
| Amount Per 100 g | |||
| Calories | 247.12 Kcal (1035 kJ) | ||
| Calories from fat | 100.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.13g | 28% | |
|---|---|---|---|
| Cholesterol | 99.03mg | 54% | |
| Sodium | 115.83mg | 8% | |
| Potassium | 83.32mg | 3% | |
| Total Carbs | 28.99g | 16% | |
| Sugars | 22.76g | 148% | |
| Dietary Fiber | 0.3g | 2% | |
| Protein | 8.33g | 27% | |
| Iron | 0.7mg | 6% | |
| Calcium | 108.3mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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