Something wonderful happens to ricotta when you add a little sweetness to it…
Don’t believe? Try this Italian Sweet Ricotta Easter Pie to be convinced!

The dough:
6 eggs – 6 tablespoons sugar granulated – extra flour for rolling
6 tablespoons vegetable oil – 4 cups all-purpose flour
The filling:
2 eggs – 5-6 tablespoons sugar granulated
900 grams ricotta cheese scant 2 pounds, drained
The egg wash: 2-3 egg yolks slightly beaten

To make the dough:
In a large mixing bowl, with whisk attachment, beat the eggs for 1 minute. Add the sugar and whisk for another minute or so. Add the oil and whisk another minute. Add about a third of the flour and whisk for 1-2 minutes.

Switch to dough hook and add the rest of the flour. “Knead” dough for about 8-10 minutes. Alternately, you can knead by hand. Place dough in a greased bowl.
Make sure to turn the dough over so entire surface is coated with oil.
Cover with plastic wrap and let the dough rest for at least 6 hours.

To make the filling:
Whisk the eggs until frothy (about 1 minute). I use my stand mixer. Whisk in the sugar (1 minute or so). Whisk in the ricotta for 30 seconds. Set aside.

Read the Full recipe here =>