Ricotta Pie

"My mother started making this pie as a way to use leftover cold cuts. It has kind of been evolving. Prosciutto also works well in this pie."
photo by DBulanda photo by DBulanda
photo by DBulanda
photo by Caroline Cooks photo by Caroline Cooks
photo by Caroline Cooks photo by Caroline Cooks
photo by Richard-NYC photo by Richard-NYC
photo by Pumpkie photo by Pumpkie
Ready In:
1hr 20mins
2 pies




  • Combine all ingredients (except for pastry lined pie plates) in large bowl.
  • Pile mixture into pie plates.
  • Bake at 350°F for about a hour or until golden brown and set.

Questions & Replies

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  1. riffraff
    Oh My Goodness! This was fantastic!!!!I have had other peoples lame attempts at this dish. I thought they were good till I had the real thing. Very easy to find ingredients, simple instructions, perfect. When I come to NYC I need you to make this and the stufaromanadama (you know what I mean) OK?
  2. Rise3834
    This is SO good Richard! Thank you for posting. I did use proscuitto instead of ham (love the stuff) and ricotta cheese...well, yum!
  3. DBulanda
    These came out so beautiful. I'm going to an Italian dinner party tonight and I was looking for something different to take. I took the suggestion of adding spinach sauted w/garlic and olive oil to one pie just to make it different. I also used spicy Capicolla instead of the ham. I also put sliced tomatoes on top and sprinkled some parm. cheese on top the last 20 min. of baking. I can't wait to try these tonight! Richard thanks for sharing.
  4. Bekah
    Yum! This is very tasty. I used low-fat cheeses and turkey pepperoni to cut the fat, and scaled this back to one pie. Next time I will add some sliced tomatoes to the top of the pie before baking, as I feel this would be a great addition. Thanks Richard!
  5. Caroline Cooks
    WOW! Tell your Mom "well-done!" I used cubed ham and salami, low-fat cottage cheese (sub for the ricotta) and some artichokes and a Roma tomato that I coarsely chopped. Added a whisper of Italian seasoning, too. Beautiful tasty of Italy! Made for the Northern Mediterranean event in Cooking Photos.


  1. Parrot Head Mama
    YUMMY. made a few personal modifications. first off, i only need 1 pie, so I halved the ingredients. next, I substituted ground, cooked Italian sausage for the ham/prosciutto. I also added chopped, cooked spinach and thinly sliced tomatoes (seeded) on top. After baking I served with warm marinara on top. super good. The filling would also be stellar in manacotti, lasagna or a calzone, IMO. thanks for sharing a real keeper!



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