Ingredients

• For the dough:
• 350g flour
• 100g butter (melted in a bain-marie)
• 200g sugar
• 2 whole eggs
• 1 packet of baking powder
• For the filling:
• 600g ricotta
• 150g sugar
• 1 small glass of Sassolino

Preparation

1. Spread slightly more than half of the dough in a buttered and floured baking tin.
2. Spread the filling on top and cover with the remaining dough, using a pasta maker or potato masher.
3. Bake in a preheated oven at 160°-180°C for 35-40 minutes.
4. Finally, sprinkle with powdered sugar before serving.