Best 3 Lucy Ferignos Ricotta Puffs Recipes

Delight your taste buds with Lucy Ferrigno's Ricotta Puffs, a collection of delectable treats that are both visually appealing and bursting with flavor. These ricotta-filled pastries are a delightful symphony of textures, with a crispy golden crust yielding to a soft, creamy, and irresistibly fluffy interior. With step-by-step instructions and a video tutorial, this recipe is accessible to bakers of all skill levels.

In addition to the classic Ricotta Puffs, the article also includes variations that cater to different dietary preferences and flavor profiles. For those with gluten sensitivities, the Gluten-Free Ricotta Puffs offer a delectable alternative. The Vegan Ricotta Puffs, on the other hand, provide a plant-based option that is equally delicious and satisfying.

To satisfy your sweet cravings, the article presents two additional recipes: the Ricotta Puffs with Nutella Filling and the Ricotta Puffs with Pistachio Filling. The Nutella filling adds a rich, chocolatey flavor that complements the ricotta's creaminess. The Pistachio Filling, with its vibrant green color and nutty taste, offers a unique and refreshing twist.

Check out the recipes below so you can choose the best recipe for yourself!

RICOTTA PUFFS

Ricotta Puffs image

Roasted red peppers and ricotta cheese give these pastry puffs delicious flavor, while parsley and oregano add a little spark. -Maria Regakis, Somerville, Massachusetts

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 8

Ingredients

1 package (17-1/4 ounces) frozen puff pastry, thawed
1/2 cup ricotta cheese
1/2 cup roasted sweet red peppers, drained and chopped
3 tablespoons grated Romano or Parmesan cheese, divided
1 tablespoon minced fresh parsley
1 teaspoon dried oregano, crushed
1/2 teaspoon pepper
1 teaspoon 2% milk

Steps:

Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Cut each sheet into nine squares. Mix ricotta cheese, red peppers, 2 tablespoons Romano cheese, parsley, oregano and pepper., Brush pastry edges with milk; place 2 rounded teaspoonfuls of cheese mixture in center of each square. Fold edges of pastry over filling, forming a rectangle; seal edges with a fork. Cut slits in pastry; brush with milk. Sprinkle with remaining Romano cheese., Place 2 in. apart on lightly greased baking sheets. Bake until golden brown, 15-20 minutes. Remove to wire racks. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 150 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 140mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

RICOTTA PUFFS

Ricotta Puffs image

Make and share this Ricotta Puffs recipe from Food.com.

Provided by PDX Girl

Categories Dessert

Time 20m

Yield 24 puffs, 24 serving(s)

Number Of Ingredients 9

Ingredients

1 cup ricotta cheese
1 cup flour
1 egg, beaten
3 tablespoons milk
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon vanilla extract
1 tablespoon honey
vegetable oil (for deep frying)

Steps:

1. Combine all ingredients except for the vegetable oil.
2. Heat oil in a pot or deep fryer over medium heat.
3. Drop dough by teaspoonfuls into hot oil. Flip after 1 to 2 minutes. When edges are brown flip over to brown other side for another minute.
4. Remove with a slotted spoon and place on a plate covered with paper towels to drain.
5. Sprinkle on powdered sugar if desired.

Nutrition Facts : Calories 46.2, Fat 1.7, SaturatedFat 1, Cholesterol 14.3, Sodium 42.9, Carbohydrate 5.7, Fiber 0.1, Sugar 1.3, Protein 2

LUCY FERIGNO'S RICOTTA PUFFS

Lucy Ferigno's Ricotta Puffs image

Provided by Nancy Harmon Jenkins

Categories dessert

Time 2h15m

Yield 24 to 30 puffs

Number Of Ingredients 9

Ingredients

1 pound fresh whole-milk ricotta
3 eggs
2 tablespoons sugar
2 tablespoons anise- or orange-flavored liqueur
1 cup flour
4 teaspoons baking powder
1/4 teaspoon salt
Oil for deep frying
1/4 cup confectioner's sugar, more if necessary

Steps:

Place ricotta in a fine-mesh sieve and drain thoroughly, for approximately one hour.
In a large bowl, beat together eggs, ricotta, sugar and liqueur. Beat for approximately 5 minutes or until mixture is smooth and thick.
Sift together flour, baking powder and salt. Fold flour into eggs and cheese. Mix well. Set aside, refrigerated, to rest for about an hour.
Over medium high heat bring oil to frying temperature. Test by tossing in a cube of white bread - if it sizzles and browns quickly, oil is ready.
Drop egg-cheese mixture by tablespoons full into hot oil. Turn once to brown both sides. When they are puffed up and well browned, remove and drain on absorbent paper.
When drained and cool, sprinkle puffs with powdered sugar.

Nutrition Facts : @context http, Calories 69, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 75 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

For the lightest ricotta puffs, make sure the ricotta cheese is well-drained. You can do this by placing it in a colander lined with cheesecloth and letting it drain for 30 minutes.
To prevent the ricotta puffs from sticking to the pan, make sure the pan is well-greased. You can also use a non-stick cooking spray.
Don't overcrowd the pan when cooking the ricotta puffs. This will prevent them from cooking evenly.
Cook the ricotta puffs over medium heat. This will help them to cook through without burning.
Serve the ricotta puffs warm with your favorite dipping sauce.

Conclusion:

Ricotta puffs are a delicious and easy-to-make appetizer that is perfect for any occasion. They are light and fluffy, with a slightly sweet flavor. The ricotta cheese filling is creamy and flavorful, and the crispy outer shell adds a nice contrast. These puffs can be served with a variety of dipping sauces, such as marinara sauce, pesto, or tzatziki sauce. They are also delicious on their own.