Description
Delicate, baked sweet ricotta dumplings with a semolina texture, drenched in warm honey and topped with chopped pistachios.
Ingredients
Scale
- 15 oz whole milk ricotta (Drained well)
- 1/3 cup semolina flour (Or all-purpose flour)
- 1/3 cup granulated sugar (For batter)
- 1 large egg (Binder)
- 1 tsp vanilla extract (Flavor)
- 1 tsp lemon zest (Freshly grated)
- 1/2 cup honey (Warmed for glaze)
- 1/2 cup pistachios (Chopped topping)
- 1 tbsp sesame seeds (Toasted (optional))
Instructions
- Drain ricotta for 30 mins; preheat oven to 350°F and grease a mini muffin tin.
- Whisk ricotta, sugar, egg, vanilla, and zest until smooth; fold in semolina.
- Fill molds and bake for 18-22 minutes until set but pale. Cool slightly before unmolding.
- Warm the honey and drizzle generously over the bites.
- Sprinkle with chopped pistachios and sesame seeds; serve warm.
Notes
- Prep Time: 30 mins
- Cook Time: 18-22 mins
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bite
- Calories: 140
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg