Raisin-Ricotta Crostata

Raisin-Ricotta Crostata

The ingredients in this Raisin-Ricotta Crostata are so simple it’s worth your time to seek out the best sheep’s milk ricotta available. You’ll really notice the tang against the sweet pasta frolla pastry dough. Cow’s milk ricotta makes a perfectly delicious ricotta crostata too, just make sure to drain it well.

Raisin-Ricotta Crostata

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Raisin-Ricotta Crostata


  • ½ cup golden raisins
  • ½ cup Marsala wine
  • pasta frolla (divded into 2 discs, see recipe)
  • 1 large egg (lightly beaten)
  • 2 large egg yolks (lightly beaten)
  • ½ cup granulated sugar
  • ¼ teaspoon ground cinnamon
  • 1 pound fresh ricotta cheese (preferably sheep’s milk, drained)


Place the raisins in a small bowl and pour the Marsala over them to cover. Let them soak until plump and juicy looking, at least 2 hours but preferably overnight.

On a lightly floured surface, roll out the larger disc of pasta frolla into an 11 to 12-inch circle about ¼ inch thick. Carefully wrap the dough around the rolling pin and drape it over a 9‑inch fluted tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan letting the excess drape over the sides. Put the lined tart pan in the refrigerator to chill for 20 to 30 minutes.

Meanwhile, preheat the oven to 350 degrees F. 

Using an electric mixer beat the eggs, sugar, and cinnamon together until light and fluffy, then add the ricotta and continue to beat until very smooth and creamy. Drain the raisins well and stir them into the ricotta mixture. Remove the chilled tart pan from the refrigerator and spoon the ricotta mixture into the pan, smoothing the top with the back of the spoon.

Roll out the remaining disc of dough into a 10-inch round a generous 1/8 inch thick, and cut it into ½‑inch-wide strips. Carefully place the strips over the filled tart shell in a lattice pattern, gently pressing the ends of the strips into the sides of the tart shell. Use the rolling pin or the palm of your hand to press around the perimeter of the pan to cut off any excess dough. 

Bake the crostata on a rimmed baking sheet for 30 minutes, or until the crust is golden and the filling is puffed and just set. Remove from the oven and place on a wire rack to cool somewhat then remove the ring of the tart pan and let the crostata cool completely.

Serve at room temperature.