Ingredients
- Ricotta cheese, whole milk: 15 ounces
- Almond flour: 1 cup
- Egg, large: 1
- Granulated sugar: 1/4 cup
- Vanilla extract: 1 teaspoon
- Lemon zest: 1 teaspoon
- Butter, unsalted: 4 tablespoons
- Fresh sage leaves: 6-8
Instructions
- Step 1: In a large bowl, combine the ricotta cheese, almond flour, egg, sugar, vanilla extract, and lemon zest. Mix until a smooth dough forms.
- Step 2: Lightly flour a clean surface. Gently roll the dough into a long rope, about 1 inch in diameter. Cut the rope into 1-inch pieces, forming small pillows.
- Step 3: Bring a large pot of salted water to a boil. Carefully drop the ricotta pillows into the boiling water, a few at a time. Cook for 2-3 minutes, or until they float to the surface.
- Step 4: While the pillows are cooking, melt the butter in a large skillet over medium heat. Add the sage leaves and cook until the butter is lightly browned and the sage is fragrant (about 2 minutes).
- Step 5: Using a slotted spoon, transfer the cooked ricotta pillows to the skillet with the sage butter. Gently toss to coat. Serve immediately.
Notes
- Store leftover ricotta pillows in an airtight container in the refrigerator for up to 2 days.
- Gently reheat the pillows in a skillet with a touch more butter to restore their soft texture.
- Serve these delicate pillows with a sprinkle of toasted almonds and a drizzle of honey for added sweetness.
- Be careful not to overwork the dough, as this can make the ricotta pillows tough; aim for just combined.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American