Bignè di Ricotta

Cream Puffs Filled with Ricotta

Preparation info

  • Makes about

    16

    puffs
    • Difficulty

      Easy

Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

  • About

This is one of the most popular and best-loved uses for pasta bignè. The paste is formed into small puffs, which, after baking, are opened and filled with a smooth ricotta cream. Vary the flavoring of the cream by changing the liqueur, if you like; an herb liqueur, like Strega, would be an interesting choice.

Ingredients

Method

Line 2 cookie sheets or jelly roll pans with parchment. Place half the pasta bignè in a pastry bag fitted with a ½-inch plain tube (Ateco #6). Pipe 8 spheres, each about inches in diameter, and space