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Crostata with Ricotta cheese and Rasberries

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Adjust Servings:
for the base
250 gr whole meal flour
2 eggs
10 spoons canola oil
10 spoons sugar
1/2 Pane angeli yeast bag
for the filling
400 gr Ricotta tradizionale That's Amore
2 or 3 spoons sugar

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Crostata with Ricotta cheese and Rasberries


I always do it by eye!

  • Serves 12
  • Easy


  • for the base

  • for the filling



The recipe of the base of my crostata is from my Grandma… and you know well, that grandmothers measure everything “by eye”, but above all, with the heart!

I recommend you to take the amount of  flour as an indicator, the quantity can change according to the type of flour and the size of the eggs.



Preheat the oven 180.
Grease and flour a 24 cm round tin.
Place eggs and sugar in a bowl and beat together with a manual whisk, until the sugar is well melted. Add oil and 1/2 bag yeast, stir well.
Add 200 gr of flour and fold with a spatula.
The the dough out of the bowl and place on a floured wood bench.
Add the other 50 gr of flour and gently press it together with your hands and shape into a ball. If you need add another 50 gr of flour.
This pastry dough not need rest.
Cut a little piece of dough for making decorations.
Place the dough in a grease tin and star to push the dough. it is impossible to roll out this dough, it is to much sticky.


Place Ricotta in a bowl, add raspberries and two o three spoons of sugar. Stir well
Place the mixture into the tin where you you shape the pastry base. Add some more raspberries.
Make some decorations and bake for 40-45 minutes.


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