Torta Di Ricotta

Have you ever had fresh ricotta cheese? I mean, truly fresh—just made and still warm? Depending on where you live, such an experience can be rare.

Years ago, we had an Italian grocery store in my neighborhood that sold the most amazing fresh ricotta. The owners were passionate about quality and ran the store for decades. Eventually, they retired and sold it to one of their employees, who struggled to maintain the same standards. The store changed hands again and then, sadly, closed for good.

And with it, the ricotta disappeared.

It was just another reminder that things change—and often, the good things go with them. I never knew exactly who made the cheese. Maybe they're still out there making it somewhere. Maybe one day, I'll set off on a quest to find them. Or maybe I'll discover someone new who makes ricotta just as well. I could even end up in Italy—my imagination is already turning the excursion into a food tour.

I did make ricotta once. So that's always an option. But let's be honest: things like this belong to the world of free time—and I don't live there.

Today, I came across a recipe for Torta Di Ricotta on The Cook's Cook website. At first glance, it might look like a treat to enjoy occasionally. But what if we saw it differently?

Let's take a moment to look at the potential benefits for gut health in this recipe, as even treats can offer advantages when we understand the ingredients.

A Gut-Friendly Look at Torta Di Ricotta

All-Purpose Flour or 00 Flour:

00 flour is a finely milled Italian flour often used for pizza and pasta. When baked and then cooled, its starches undergo retrogradation, forming resistant starch (RS3). This type of starch resists digestion in the small intestine and reaches the colon intact, where it serves as food for beneficial gut bacteria. Their fermentation of RS3 produces short-chain fatty acids, such as butyrate, which help nourish colon cells, reduce inflammation, and support various body functions. All-purpose flour also has resistant starch, just not as much.

I wouldn't normally use all-purpose flour for pastry; I prefer cake and pastry flour, as well as all-purpose einkorn or light spelt. However, for a first attempt at this recipe, I'd stick with the original ingredients—including baking powder and rosewater—to fully appreciate the creator's intent.

Brown Sugar: Contains molasses, a source of prebiotics that may help improve digestion and ease constipation.

Coconut Sweetener: Rich in inulin, a prebiotic fiber that supports beneficial microbes and may help with blood sugar balance.

Sea Salt: Essential for nerve signaling and muscle function—moderation is key, but it's still vital.

Unsalted Butter: A natural source of butyrate, which supports colon health and helps reduce inflammation.

Eggs: Full of high-quality protein and choline, which support gut lining integrity and digestive function.

Rosewater: Used traditionally to ease digestive discomfort; it may reduce bloating and calm the gut.

Whole Milk Ricotta: Easier to digest than many cheeses. While it's not a probiotic source, it contains whey proteins and calcium and can serve as a medium for adding probiotics.

Organic Cane Juice: Less refined than white sugar and may contain trace prebiotic compounds, though less than brown sugar.

Pine Nuts: Provide healthy fats and polyphenols, both of which nourish beneficial gut bacteria and reduce inflammation.

Ginger: Supports digestion by promoting gastric motility and reducing bloating and inflammation.

Elderflower Extract: Rich in polyphenols with antioxidant and gut-supportive properties.

This recipe might not be considered a "whole-foods" option by some, but most of its ingredients do qualify. Even the sugar and flour elements, when chosen wisely, can contribute to gut health.

There are many more nutritional details I could have explored, but it’s best to start with the gut, because that's where all health begins. When we understand what each ingredient brings to the table, we become better recipe creators and more informed eaters.

Want a simpler version?

Skip the crust. Just make the filling and bake it in a 9-inch glass pie plate or equivalent at 350°F (175°C) for 40–45 minutes. Top with fresh seasonal berries and crème fraîche for an extra gut health boost. Crème fraîche is a simple way to incorporate some probiotic benefits.

This is the recipe that appears on The Cook's Cook website, with a couple of substitutions I've suggested for a healthier twist:

Torta Di Ricotta

Crust:

250 g (1 3/4 cups) all-purpose or 00 flour, plus additional for rolling

67 g (1/3 cup ) white sugar or 1/2 cup brown sugar or coconut sweetener

1/2 tsp baking powder

Pinch of sea salt

113 g (1/2 cup) cold unsalted butter, cut into small pieces

2 eggs

3 teaspoons rosewater

Filling:

360 g (1 1/2 cups) whole milk ricotta cheese

100 g (1/2 cup) white sugar or organic cane juice

34 g (¼ cup) pine nuts ground into a paste in a mortar or food processor

2 large eggs

1 tablespoon grated ginger

1 teaspoon elderflower extract

Pinch of sea salt

Method:

1. For the crust: In a food processor, combine the flour, sugar, baking powder, and salt. Pulse to mix. Add the butter and pulse until the mixture is coarsely ground. Add the beaten eggs and rose water, and pulse until the dough comes together.

2. Form the dough into a smooth disc and wrap the dough in plastic wrap. Let it rest in the refrigerator for at least an hour. Remove the dough from the fridge and roll it with a rolling pin (lightly flour the surface and rolling pin if the dough sticks) until it is slightly warmed and flexible.

3. Butter a 23 cm (9-inch) tart mold or pie pan. On a lightly floured surface, roll the pastry into a 28 cm (11-inch) circle and place it inside the pan, pressing it against the edges. Pass the rolling pin over the edge to eliminate excess dough. Prick the bottom of the pastry several times with a fork to allow steam to escape and prevent it from bubbling. Let it rest in the refrigerator for at least 10 minutes before filling it.

4. For the filling: Preheat oven to 176℃ (350℉). In the bowl of an electric mixer, combine all the filling ingredients. Blend until combined. Add the filling to the tart pan and bake until lightly firm and pale golden, about 55 minutes.

5. Remove from the oven and let it cool completely on a wire rack. Cover and refrigerate until well chilled

Crème Fraiche

1 cup whipping cream

1 ½ tbsp kefir, buttermilk, or yogurt

Mix the whipping cream and kefir (or buttermilk or yogurt) together and place in a glass bowl or Mason jar. Cover with a clean tea towel. Place in a warm location (at least 75°F). Let it sit for 12 hours to culture. After 12 hours, cover with plastic or a lid and refrigerate. This keeps for several days. When ready to use, whip the cream as you would regular whipping cream, but be careful as this whips a bit faster. Be careful not to overwork. Sweeten with your favorite alternative sweeteners, such as organic sugar, honey, or maple syrup.