Directions:
- Preheat the oven to 375 degrees F.
- To make the pastry, make a well in the flour, and place egg, yolks, sugar, butter and olive oil mixture in the center and proceed as you would with fresh pasta, i.e. bring flour in bit by bit until the liquid in the well is thick enough to bring together with your hands. Knead until the dough is smooth, then allow to rest 10 minutes.
- Meanwhile, make the filling by mixing together the ricotta, pine nuts, sugar, lemon zest, juice and eggs in a bowl until creamy.
- To assemble, roll out the pastry to form 2 (12-inch) circles. Place one circle down to line the bottom and sides of a 9-inch pan. Spread the ricotta mixture evenly over this layer. Place the remaining circle of dough over the top and pinch together the edges. Place in the oven to bake for 35 to 40 minutes. Remove and serve warm or at room temperature with vin Santo from Cappezzana.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 498.17 Kcal (2086 kJ) | ||
| Calories from fat | 194.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.66g | 33% | |
|---|---|---|---|
| Cholesterol | 150.94mg | 50% | |
| Sodium | 135.09mg | 6% | |
| Potassium | 257.59mg | 5% | |
| Total Carbs | 57.85g | 19% | |
| Sugars | 21.29g | 85% | |
| Dietary Fiber | 2.04g | 8% | |
| Protein | 18.72g | 37% | |
| Vitamin C | 5.3mg | 9% | |
| Iron | 1.8mg | 10% | |
| Calcium | 200mg | 20% | |
| Amount Per 100 g | |||
| Calories | 250 Kcal (1047 kJ) | ||
| Calories from fat | 97.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.87g | 33% | |
|---|---|---|---|
| Cholesterol | 75.75mg | 50% | |
| Sodium | 67.79mg | 6% | |
| Potassium | 129.27mg | 5% | |
| Total Carbs | 29.03g | 19% | |
| Sugars | 10.68g | 85% | |
| Dietary Fiber | 1.02g | 8% | |
| Protein | 9.4g | 37% | |
| Vitamin C | 2.7mg | 9% | |
| Iron | 0.9mg | 10% | |
| Calcium | 100.4mg | 20% | |
* 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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