Bignè di Ricotta

Name: Bignè di Ricotta (Cream Puffs Filled with Ricotta)
Yield: Makes about 16 puffs
Cuisine: Italy
Ingredients: 2 ounces semisweet chocolate, finely chopped; 2 tablespoons anisette; 1 batch Pasta Bignè; 1½ pounds whole-milk ricotta, commercial or homemade; 3 tablespoons candied orange peel, rinsed and finely chopped; 1 cup confectioners’ sugar; 2 teaspoons vanilla extract

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

1 batch Pasta Bignè

Europe
Italy
Dessert
Pastry
Mediterranean
Vegetarian

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 1½ inches in diameter, and space