Prodotti caseari vaccini e caprini dal 2001

Caseificio Artigiana

Sweet and sour calzone with onions, ricotta forte, olives and raisins

Recipe Typology

Second Course


30 Minutes



Sweet and sour calzone with onions, ricotta forte, olives and raisins


  • 2kg of onions
  • 1kg of 00 type flour
  • 300gr of pitted olives
  • 4 tomatoes
  • Handful of raisins
  • 20gr of Artigiana ricotta forte
  • A pinch of salt
  • A pinch of sugar
  • Extra virgin olive oil

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For the filling: clean the onions, slice them into rings and wash them under running water. In a high-bottomed saucepan, cook the onions, the chopped tomatoes with extra virgin olive oil and a pinch of salt. Cook over low heat for 30 minutes without a lid. After cooking, add the pitted olives, the ricotta forte and mix everything. Transfer the filling to a large bowl to facilitate cooling.

For the dough: place the flour on a board, make a hole in the center and place a teaspoon of salt, pour about 200g of extra virgin olive oil in the center and start kneading with your fingertips. When the oil is completely absorbed, add a little warm water at a time, gradually incorporating the flour. Work the dough gently until obtaining a compact and elastic mass. Form a sphere and engrave a cross on the surface. Let it rest for a few minutes covered with a cloth. Then roll out the dough forming two dough discs. Grease a pan with oil. Place the first sheet so that it covers the bottom of the pan. Distribute the filling evenly and level it with a spatula, and make a raisins rain on the surface. Close the calzone with the second sheet. Tighten well the edges cutting the pastry leftover and making a hole in the center of the second layer of puff pastry. Prick the surface of the calzone with a fork. In this way, during cooking in the oven, the water from the onions evaporates, without moistening the dough. Brush with extra virgin olive oil. Bake at 200°C for about 40 minutes, the calzone should be just golden and crunchy. Serve cold or warm.

Enjoy your meal!


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