Traditionally served at Easter and my favorite Italian dessert! This recipe is a wonderful custard like pie with no crust. To make it easier I boil the noodles (break them up into pieces about 1 inch in length before cooking), drain and put them back in the hot pot with 1/4 c. butter (I cut back from the noted 1/2 c.) and stir till the butter is melted and has coated all the noodles. Then I turn the noodles into the baking pan. I mix the ricotta (which is 1 cup) with the sugar, eggs and vanilla till mixed well then add the milk and cream. I do not use the anise. Pour the liquid over the noodles and bake. I always have some liquid left. The pan is filled to the top making it impossible to fill on the counter and carry to the oven so fill the pan (use a sturdy pan) enough then place in oven on rack and finish filling there. Chill well (overnight is best) before serving. Delicious cold with a sprinkle of cinnamon!!!

I've made this on the holidays for family dinners. Since I dont care much for anise flavor i substituted by using cinnamon extract, it turned out AMAZING!

Nice.