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.
Line 2 cookie sheets or jelly roll pans with parchment. Place half the pasta bignè in a pastry bag fitted with a
Bake the bignè
For the ricotta filling, combine the ricotta and the 1 cup confectioners’ sugar in the bowl of a food processor fitted with the metal blade. Process about 30 seconds, scrape down, and process another 30 seconds, until smooth. Remove to a bowl and stir in the remaining filling ingredients.
To fill the puffs, slice the top third from each one with a sharp, serrated knife. Pipe or spoon in the filling, making sure it protrudes slightly from each puff. Replace the tops and refrigerate the puffs, loosely covered with plastic wrap, for up to 4 hours before serving. If they are baked crisp enough, they should withstand the refrigerator without becoming soggy. Dust the bignè with the confectioners’ sugar immediately before serving.
Confectioners’ sugar for finishing
© 1990 Nick Malgieri. All rights reserved.