Sweet Ricotta Easter Calzone is a traditional Easter recipe originating from the town of Sannicandro (Puglia region of Italy). The perfect, easy and gluten free dessert to end your Easter meal with!
This post is sponsored by Egg Farmers of Canada. I have been compensated monetarily however all opinions are my own.
Yet another sweet ricotta recipe for Easter! For this post I strayed away from my family's Sicilian Easter recipes in order to share with you a traditional Italian Easter dessert from my husband's side of the family.
Sweet Ricotta Easter Calzone, also referred to as pizza di ricotta dolce, is what his family prepares for Easter each year. And since it is made with one of my favorite ingredients, I just had to add it to my repertoire of favorite Italian ricotta recipes!
This has got to be one of the easiest one bowl desserts I have ever made. And did I mention that it's also gluten-free?
This recipe contains 6 eggs therefore giving it a smooth custard like texture as compared to other ricotta desserts such as, for example, my Mom's Sicilian Ricotta Pie.
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Origins of Sweet Ricotta Easter Calzone
As I mentioned above, this is a typical Easter dessert originating from the tiny town of Sannicandro, Bari (Italy). I've been enjoying Sweet Ricotta Easter Calzone for over 25 years now!
My husband's grandmother made it each Easter but unfortunately I did not obtain the recipe from her. However, my brother-in-law's mother has continued this yearly tradition and thankfully she was happy to share the recipe with me. Grazie Filomena!
Most of us recognize a calzone as a pizza type dough with a filling in it, so you may be wondering where's the dough? There is definitely no dough in this recipe and traditionally this dessert has always been referred to as a calzone by my husband's family both here and back in their hometown in Italy.
Ingredient List
- Eggs: I used large sized.
- Ricotta: preferably whole milk ricotta. Try using this easy homemade ricotta for this recipe! The ricotta does not need to be drained.
- Lemon zest: always freshly grated!
- Sambuca: may be replaced with Limoncello or eliminated for an alcohol free recipe.
How to Make Sweet Ricotta Easter Calzone
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
- Step 1: Place all ingredients in a large bowl and stir until well combined.
- Step 2: Pour the batter into a parchment paper lined pie dish. Bake in a 350 degrees F preheated oven until golden and puffy
- Step 3: It will deflate slightly soon after removing it from the oven, this is normal.
- Step 4: Transfer to a wire rack to cool completely before serving. Dust with powdered sugar, if desired.
Tips and suggestions:
- The centre may still be slightly jiggly when you remove it from the oven, this is normal. It will set as it cools.
- Keep leftovers refrigerated. Sweet Ricotta Easter Calzone will keep well in the refrigerator for up to 4 days.
- If you're serving a large crowd, this recipe can be easily doubled and baked in a larger pan.
- To serve: cut into wedges as you would a pie or cut into squares for small bite size servings.
Sweet Ricotta Easter Calzone FAQs
No, unlike most ricotta filled desserts that require draining ricotta to avoid a soggy dessert, you want a very moist ricotta for this recipe.
You may substitute limoncello for the Sambuca or omit completely for an alcohol free dessert.
If you tried this Lentil and Rice Stuffed Swiss Chard Rolls or any other recipe on my blog please leave a 🌟 star rating and let me know how much you enjoyed it in the 📝 comments below. Thanks for visiting!
More delicious Italian Easter recipes!
Sweet Ricotta Easter Calzone Recipe
Ingredients
- 6 large eggs
- 475 grams ricotta (2 ¼ cups)
- ½ cup granulated sugar
- 1 lemon, zested
- 6 tablespoon water
- ¼ cup Sambuca, optional
- powdered sugar for dusting, optional
Instructions
- Preheat oven to 350F. Prepare a 9 inch pie plate by covering it in parchment paper.
- Crack eggs and place in a large bowl. Add ricotta, sugar, lemon zest, water and Sambuca (optional).
- Stir until well combined. Pour in prepared pie plate and bake for 1 hour until lightly browned on top.
- Place on a rack to cool before serving.
- Optional: dust lightly with powdered sugar before serving.
Notes
Nutrition
Linda
Thank you
linda
Do you have to put parchment paper on the pie pan?
Nadia
Hi Linda, to be honest with you I have not tried making it without it. I really don't think it will stick however the parchment just makes it easier to lift it out and slice it to serve.
Doreen
Great
Anna
Hi. I am from Sannicandro as well. This is my favorite Easter dessert. My mom's recipe calls for both lemon and orange zest as well as sambuca.
Thanks for sharing!
Anna
Anna Bucciarelli
(Just a quick note - got a giggle out of Nat's comment stating that he is robots are half Sicilian and half Italian - someone ought to remind him that Sicily is part of Italy.)
Nadia
Hi Anna, yes I agree, Sicily IS part of Italy. I don't think it's one or the either!
BlueSkies
Oh, Sicilians do emphasize a difference between Sicily and Italy. At least my Sicilian grandfather did. He referred to "the boot" as Northern Italy. Sicilians were the superior of the Italians (according to him!). He was quite the character. If you had said to him, a Sicilian, that Sicily was a part of Italy, he would have resented the implication that he was too stupid to know better.
Joanna G.
Hi Nadia, I just found your site. There are so many yummy recipes on it. I love it. I just made this dessert. I'm wondering how to get it out of the pie plate to serve it. It looks beautiful and Yummmy. Thank you.
Nadia
Hi Joanna, I hope you received my email response! Thank you for your kind words! Regarding the recipe, it is easy to lift the calzone out of the pie plate using the corners of the parchement paper. You can then cut into wedges and serve or you can also cut it into squares and transfer it to a serving platter. Hope you enjoyed it!
carmela marino
I follow the directions but It was too moist, should I have baked it more ?
Nadia
Hello Carmela, this ricotta cake is a lot more moist than others for sure. My question is, does it hold up when you cut into it? If yes then it has baked enough. If it still runny and has not set at all then it may require more time. Of course all ovens are different so you may have to adjust the baking time. I hope this helps, please let me know how it turned out.
carmela
Thank you Nadia
I will try again.
Nadia
Great and feel free to reach out if you have other questions!
Anna
Hi! My parents are from Gioviazzo, Bari and my mom would make this in chocolate flavour, I believe she used cocoa powder would you know how I can adjust it to make it chocolate flavour thanks!
Nadia
Hi Anna, I had the pleasure of visiting Giovinazzo a few years ago. Lovely town! I have never seen this made with chocolate added but I can't imagine why it wouldn't work. I would try adding a small amount to begin with and then adjust as necessary, perhaps 1/4 cup of cocoa? You don't want to add too much and affect the texture of the cake. Let me know if you give it a try!
Nat
I just found your page and see so many things that my family makes and love it! I’m half Sicilian half southern Italian. I’m hesitant to add anything new to anyone’s nonna’s recipe BUT I would really love to incorporate some nutty flavors into this traditional classic. Do you think adding pistachio could mess up how it sets? Maybe adding just extracts would be better?
Nadia
Hello Nat, so glad that you have found many familiar recipes on my blog! And I am definitely not opposed to readers making recipes their own by modifying them to suit their taste. I do this all the time! Although I must admit I have never added any nuts to this recipe I think perhaps it may work and I do love pistachios! I suggest you start with a small quantity and see how it goes and perhaps adjust the quantity the next time. If you do try, please let me know how it goes!
Josephine (Jo) Miesz
So excited to find your email address. Ready to try Sweet Ricotta Calzone. I have been trying to find a Sicilian cookie recipe my grandmother made unfortunately I do not have a name. They were a little on dark side, a hard cookie, made with crushed nuts, rolled in thin strips, cut to desired size, placed on cookie sheet one strip then another on top to form a cross. A thin sugar glaze was put on top of cookie after cooling then tiny sugar, colored dots on top of coating. I believe usually eaten with wine. CAN YOU HELP ME FIND THIS RECIPE; HAVE you heard of this cookie.
Your help is deeply appreciated
Josephine (Jo) Miesz
pmiesz8@gmail.com
Nadia
Hello Josephine, I hope you enjoy the Sweet Ricotta Calzone! I'm sure you'll agree it's an easy recipe to make. As for the cookies, I'm not quite sure which you are referring to. Recipes can vary so much from one part of Sicily to another! I am familiar with a type of cookie that is stuffed with figs and nuts and is covered with a glaze called cucidati. Here's a link to a recipe for these: https://www.mycookbookaddiction.com/2011/12/10/cucidati-sicilian-christmas-fig-cookies/. However, as you can see they are not necessarily shaped as a cross which you referred to. Once again, a recipe may vary in shape and ingredients from one region to the next. I hope this helps and thank you for stopping by my blog!
Kerry
I have a visitor coming from Italy so I am excited to find some recipes I feel confident with.
Nadia
Hi Kerry, thanks for sharing that with me, I'm flattered! If you have any questions, don't hesitate to ask and thanks for stopping by my blog.
Rose
My Father is from Bari. I am so happy to have found this recipe. I just finished one pie and and am baking my second now. I can’t wait for him to try these on Easter. Buona Pasqua!
mangiabedda@gmail.com
Hi Rose, I'm so glad you enjoyed the recipe! It's exactly the way my husband's nonna used to make it and I've always loved it. Thanks for your kind feedback!
JuneMK
Planning on making this for our Easter this year. Do you think I can change out the lemon for orange and add an orange liqueur? I'm already making a lemon dessert. Thanks for this recipe!
mangiabedda@gmail.com
Hi June, I don’t see why that wouldn’t work just as well. Enjoy and Happy Easter!
Frank
Wonderful! You know this is exactly the pie that my grandmother used to make. She called it "pizza dolce" but the ingredients and look was just the same.
mangiabedda@gmail.com
Hi Frank, I think I’ve also heard that title as well. Where was your grandmother from? My husband’s family is from Sannicandro di Bari and they all call it calzone di ricotta.
Angie
Love this dessert! When I see this pie it brings me back to wonderful childhood memories of Easter. Thanks for posting it!
mangiabedda@gmail.com
Thanks Angie, it's been a favorite of mine for years now. And yes, aren't food memories wonderful? Thanks for your comment!
Annette Rociola
I can’t wait to make this sounds wonderful thanks for the recipe
mangiabedda@gmail.com
Thanks Annette and I think you’ll appreciate how easy it is to make. Happy Easter to you!
Annie
What a wonderful recipe! I will be making it for sure. I love that it is crustless too! I don’t have any sambuca handy, but I have the equivalent here in Spain, and that should work just fine! And I love that the recipe comes from a lady named Filomena! I have always wanted to go to Mugnano, Thank you Nadia!
mangiabedda@gmail.com
Yes it is delicious and so easy to make! You can definitely substitute a different liqueur of your choice or not put any at all if you wish. I haven’t been to Mugnano but my husband’s family is from Sannicandro. Lovely part of Italy. Thanks for your comment!
Anna Bucciarelli
Another crust-less winner Nadia. Simple easy and delicious. Wouldn't be Easter without this and just about any time of year.
mangiabedda@gmail.com
Yes, this definitely is another winner and incredibly easy! I've always loved this dessert that my husband's family makes for Easter so it was high time I posted it.