Panzerotti alla ricotta

Type of dish recipe:  Antipasti, primo piatto – Secondo piatto

Servs: 6 people

Preparation time: 10 mins

Cooking time: 9 mins

Wait time:

Casa Azzurra ricotta is an ideal cheese for your savoury and sweet dishes, hot or cold. Italy’s answer to crème fraiche is a multi-functional product. Its slightly granular texture is a sign of quality. It has a fat content of just 12 percent, making it a healthier option.

Use your creativity and change your filling. E.g.: a mix of finely chopped tomatoes and cubed mozzarella. You can even made sweet panzerotti for dessert.


• 250g Casa Azzurra ricotta

• 3 slices of Parma ham

• 1 egg yolk

• 40g pine nuts

• extra virgin olive oil

• salt

• pepper


1. Heat your oven to 180°C (360°F).

2. Remove the basil leaves from the stalk then chop it finely. Cut the Parma ham into thin strips.

3. Toast the pine kernels in a frying pan on a very high heat for 5 minutes, stirring all the while.

4. Mix all the ingredients: the ricotta, basil, ham and pine kernels. Season to taste – your filling is ready!

5. Use a cutter to cut out 12cm circles from your pizza dough.

6. Fill each circle with the ricotta mixture.

7. Fold over your turnovers and make sure you coat the edges with egg yolk so that they seal completely. Brush each turnover with olive oil, cut off any excess and bake for 8 minutes (180°C – 360°F).


Tradition dictates that you fry this preparation in olive oil, but it works very well in the oven too and is lower in fat. Enjoy hot as a starter or as a main meal with a salad, for instance.

Cheese used:
Casa Azzurra ricotta