My mother in law serves this every Christmas. It is low in carbs, yummy and very rich. For extra creaminess (and a less watery pie), I invert the open container of Ricotta into a strainer over a supporting bowl, for at least 4 hours in the fridge. It is pretty interesting to see the amount of water it loses. I also use some egg yolks instead of whole eggs for extra richness. Use pre-sliced meats to make it fast and easy, the whole family loves it!!
2 lbs. Ricotta cheese
3 whole eggs and 2 egg yolks
1/2 pound sausage or ham
7 ounces thin sliced pepperoni
1/2 lb. shredded mozzarella
1/2 lb. swiss cheese
1/4 lb. sharp provolone (again be creative, mix and match cheeses if you prefer)
Pepper to taste
Preheat oven to 375º F
1. Beat the ricotta cheese then mix in eggs, then egg yolks one at a time.
2. Stir in the remaining ingredients and pour into a well greased 8” spring form pan. My mother in law uses a tube pan and it works just fine.
3. Bake for about 1 hour until golden and firm.
Cool the pie for 30 minutes, remove from pan and serve.
Note: If you are feeling “down home” see my creamy homemade ricotta recipe.
Serve with crusty bread and a salad.
Wine pairing: Chianti or Zinfandel