Ingredients
- Ricotta cheese (full-fat), 1 cup
- Almond flour, 1/2 cup
- Granulated sugar, 1/4 cup
- Egg, 1 large
- Almond extract, 1/2 teaspoon
- All-purpose flour, 1/4 cup (for dusting)
- Powdered sugar, for dusting
- Butter, 2 tablespoons (melted, for brushing)
Instructions
- Step 1: In a medium bowl, combine the ricotta cheese, almond flour, granulated sugar, egg, and almond extract. Mix until a smooth, slightly sticky dough forms.
- Step 2: Lightly flour a clean work surface with all-purpose flour. Turn the dough out onto the floured surface and gently shape it into a log approximately 1 inch in diameter.
- Step 3: Using a sharp knife, cut the log into 1-inch pieces (pillows). Gently shape each piece into a small oval or pillow shape.
- Step 4: Bring a large pot of salted water to a gentle simmer. Carefully drop the ricotta pillows into the simmering water, a few at a time.
- Step 5: Cook for 2-3 minutes, or until the pillows float to the surface. Once they float, cook for another minute.
- Step 6: Remove the pillows with a slotted spoon and place them on a plate. Brush with melted butter and dust generously with powdered sugar before serving.
Notes
- Store leftover cooked ricotta pillows in an airtight container in the refrigerator for up to 2 days.
- For best results, gently pan-fry the ricotta pillows in a little butter until warmed through and lightly golden to reheat.
- Serve these delicate pillows with a drizzle of honey and a sprinkle of toasted almonds for added flavor and texture.
- Don't overcrowd the pot when simmering the pillows; cooking in batches prevents them from sticking together and ensures even cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American