Use our impastata ricotta cheese in your baking recipes. Your cakes, pies, cookies, and cannoli will all taste richer and more flavorful than ever!
Pumpkin Ricotta Cookies made with Talluto's own Impastata Ricotta Cheese
(READ ON FOR THE RECIPE)
When we make Talluto's ravioli, we use a very specific type of ricotta cheese: ricotta impastata. The word impastata means "mixed or kneaded" in Italian. This type of ricotta cheese is smooth, thick, and has a very low moisture content. It is often used in cooking to mix into fillings or knead into doughs. Talluto's ricotta impastata is unique because it is made with only the following 4 ingredients: milk, cream, vinegar, and salt.
There are no THICKENERS, STARCHES, OR STABILIZERS added to our cheese.
Therefore, you will find that Talluto's impastata is perfect for use in baking and other Italian desserts as well. Your cakes, pies, cookies, and cannoli will all taste richer and more flavorful than ever! No draining necessary :)
We sell Talluto's Ricotta Impastata in all 3 of our Talluto brand retail stores. I encourage you to give it a try in your holiday baking recipes. You will definitely notice a difference!
PUMPKIN RICOTTA COOKIES WITH BROWNED BUTTER ICING (This recipe makes approximately 2 & 1/2 dozen cookies)
1/3 cup of canned unsweetened pumpkin
1/3 cup of Talluto's Impastata Ricotta cheese
1 stick of butter, softened
2/3 cup light brown sugar
1/3 cup of white sugar
1 tsp of vanilla extract
1/4 tsp of pumpkin pie spice
1/4 tsp baking powder
2 cups of all-purpose flour
BROWNED BUTTER ICING
2- 1/2 tbsps butter, salted
1 - 1/2 cups of confectioners sugar
3-4 tbsp milk
Preheat the oven to 325 degrees. Combine the softened butter and ricotta cheese together. Add the brown and the white sugars and mix well. Add the vanilla, pumpkin, and egg, Mix together again to combine the wet ingredients. Sift the flour, baking powder, and pumpkin pie spice together. Add the dry ingredients into the wet ingredients and mix well. Dollop a spoonful of the cookie dough onto a parchment-lined cookie sheet approximately 1 & 1/2 inches apart. You could also use a pastry bag to pipe the cookies into an "S" shape. Bake for approximately 15-20 minutes until slightly browned on the bottom side. Remove the cookies from the oven and allow them to cool completely before icing.
To prepare the icing, melt the butter in a small pan and allow it to brown. Immediately scrape the browned butter into a bowl with the confectioners' sugar. Add the milk and whisk together until smooth. Once the cookies cool, spread or drizzle the icing over top. Add a sprinkle of cinnamon or pumpkin pie spice, if desired.
Have you ever used our ricotta in your baking recipes? Please let me know your thoughts by commenting below!!!
-Joanne Talluto Brown