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10 AM the Day of Our Celebration

Ricotta Pie
  • 3 lb fresh whole milk ricotta cheese
  •  3 large eggs
  • 1/2 tsp baking powder
  • 1 cup freshly grated romano cheese (Do not substitute.)
  • 1/4 lb (+) finely diced fresh mozzarella
  • 1 lb loose sweet italian sausage, sauted, cooled and drained
Combine all ingredients in a large bowl and set aside.  Preheat oven to 350 degrees.

  • 2 packages of pre-made pie crusts from Whole Foods (Each package contains 2 crusts in a pie tin.)  
Allow the crusts to thaw.  Remove from the pie tin.  Press one crust into the bottom and sides of your pie plate.  Pour in 1/2 of the Ricotta Pie mixture.  Cover with second crust and pinch edges together.  Cut slits in the top to release the steam.  Repeat with second set of crusts.  Bake for about one hour.  The pies should rise​ and be a golden brown.

 Increase the heat to 400 degrees to roast the potatoes.


While Ricotta Pie is Baking Prepare Potatoes for Oven

Cut potatoes in halves or quarters so that they are uniform in size.

  • 1 large onion coarsely chopped
Combine potatoes and onions in a bowl with the mustard sauce.  Spread in a single layer on a large sheet pan ( use two if it's too crowded).  Sprinkle with kosher salt and pepper to taste. 

When oven reaches the desired temperature, bake for 50 minutes.  Remove from oven and allow to cool.  Set aside and do not refrigerate because they are going to be reheated later while your pork loin rests.


I honestly intended to make the crust from scratch because this is how I've done it in the past.  But, you know me I can turn on a dime!  When half the family decided to join us on Friday rather than Saturday, plans changed and I had to cook dinner Friday night.  No time for home made pie crust but lots of time for family and fun!


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I love a combinatin of the natural elements of the birds and nests accented by the "bling" on our chandelier.