Ingredients
- Ricotta cheese, whole milk: 15 ounces
- Almond flour: 1 cup
- Eggs, large: 2
- Granulated sugar: 1/4 cup
- Vanilla extract: 1 teaspoon
- Lemon zest: 1 teaspoon
- Salt: 1/4 teaspoon
- Powdered sugar: for dusting
Instructions
- Step 1: In a large bowl, thoroughly combine the ricotta cheese, almond flour, eggs, granulated sugar, vanilla extract, lemon zest, and salt until a smooth dough forms.
- Step 2: Dust a clean work surface with almond flour. Gently roll the dough into a log shape, about 1 inch in diameter. Cut the log into 1-inch pieces, forming small "pillows."
- Step 3: Bring a large pot of salted water to a gentle simmer. Carefully drop the ricotta pillows into the simmering water in batches, being careful not to overcrowd the pot.
- Step 4: Cook the pillows for about 3-5 minutes, or until they float to the surface and are puffed up. Use a slotted spoon to remove them from the water and drain well.
- Step 5: Transfer the cooked ricotta pillows to a serving plate. Dust generously with powdered sugar. Serve warm or at room temperature.
Notes
- Store leftover ricotta pillows in an airtight container in the refrigerator for up to 2 days.
- Gently reheat the pillows by steaming them for a few minutes to maintain their soft texture.
- Serve these delicate pillows with a drizzle of honey and a sprinkle of toasted almonds for extra flavor and crunch.
- Don't overwork the dough; a light hand ensures the pillows remain tender and airy when cooked.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American