Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Italian / David Rocco's Torta Di Ricotta Recipe
    Lost? Site Map

    David Rocco's Torta Di Ricotta

    David Rocco's Torta Di Ricotta. Photo by sandiegocal

    1/1 Photo of David Rocco's Torta Di Ricotta

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    blucoat's Note:

    This recipe is from Dolce Vita, where David Rocco actually calls it Carla’s Torta Di Ricotta. It's a traditional Italian cheesecake-like pie. Note: Prep time does not include 4 hour resting time.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 17 ounces ricotta cheese (475g)
    • 3 tablespoons sugar (45ml)
    • 1 cup 35% cream (240ml)
    • 3 tablespoons bittersweet chocolate, finely chopped (45ml)
    • 1 (8 inch) pie crusts
    • 3 pears, peeled, halved and cored
    • 3 cups water (710ml)
    • 3 tablespoons apricot jam (45ml)


    1. 1
      Refrigerate ricotta cheese in a strainer over night so that excess moisture is removed. In a mixing bowl, blend ricotta cheese and 1 1/2 tablespoons sugar with a hand mixer until it becomes a velvety consistency. In a separate bowl, whip 35% whipping cream with 1/2 tablespoon of sugar. Gently fold whipped cream into ricotta mixture along with bittersweet chocolate. Spread filling into piecrust.
    2. 2
      In a saucepan, heat sugar and 2 cups of water. Once the sugar has dissolved, add pears and let cook until soft and caramelized. Remove pears from pan and let cool. Cut pears into slices and fan the slices on top of the pie filling until the surface of the pie is covered. Fill in gaps with extra pieces of pear if necessary.
    3. 3
      In another saucepan, heat remaining water and apricot jelly. Stir and cook until jelly is liquefied so that it can be used as a glaze. Spread apricot glaze over pears and let pie rest in fridge for 4 hours before serving.

    Ratings & Reviews:

    • on May 04, 2008


      Absolutely fabulous! Brought back memories of a wonderful meal years ago in Milan. The one concession to health--I used homemade low fat ricotta and shaved off a little fat (but used a delicious butter pastry shell LOL). this was loved by all!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for David Rocco's Torta Di Ricotta

    Serving Size: 1 (402 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 493.3
    Calories from Fat 289
    Total Fat 32.1 g
    Saturated Fat 16.8 g
    Cholesterol 86.8 mg
    Sodium 229.5 mg
    Total Carbohydrate 41.4 g
    Dietary Fiber 3.5 g
    Sugars 18.4 g
    Protein 12.3 g

    The following items or measurements are not included:

    bittersweet chocolate

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes