Gluten Free Ricotta Turnovers

Rene Magritte, 1898-1967
La Clairvoyance, 1936
Oil on Canvas, 54.2 x 65 cm
Private Collection
Belgian Surrealist

As tempting as it was to create a gelato recipe to highlight one of the key culinary experiences Mrs. Gilbert had during her travels in Italy, I decided, as always, to take the path less traveled and create a recipe out of pure wonder. In the first third of the book, she talks about her time in Italy, wandering the streets, spending afternoons “drinking cappuccinos and eating pastries,” but the reader is never told what those pastries were. Inspired, I wanted to create something that was made for walking and that paired beautifully with grappa and espresso. In Italy, cafes sell grappa right alongside their espressos, where the Italians are famous for imbibing in a shot of both after lunch for what I call the “Italian speed ball,” which is not only deliciously strong, but highly motivational.

To fit this particular bill, I came up with a gluten free version of the classic Italian pastry, the ricotta turnover. These gorgeous half moon pastries are filled with whole milk ricotta that has been passed through a sieve, making the consistency simultaneously frothy and creamy. Lemon zest, golden raisins, and fresh mint are added for a bright finish.

All I can say is no matter what your cultural background may be, if you wrap a couple of these babies in parchment and walk to your favorite barista and take a bite of these in public, be prepared to blush because you will be making noises of the bedroom variety.

People will watch you Eat. They will Pray to know you. If you share, they will Love you.

Ricotta Turnovers

For the Pastry:

8 tablespoons cultured unsalted butter, diced
1/3 cup sweet sorghum flour
1/3 cup arrowroot
1/2 cup glutinous rice flour
1/2 cup tapioca flour
2 tablespoons guar gum
2 teaspoons vanilla powder
1/4 cup + 3 tablespoons confectioner’s sugar
pinch of kosher salt
4 medium organic eggs, separated
1 teaspoon vanilla extract

In a stand mixer fitted with the paddle attachment, blend together all the dry ingredients until amalgamated. Add the diced butter and mix on medium low speed until you can no longer see any clumps of butter. Add the egg yolks and the vanilla extract. Mix until the flour forms pearls. Add the egg whites and mix on high until the dough folds in on itself into a smooth ball.

Wrap your dough in a sheet of Formaticum bio cellophane and leave on the coolest part of your counter until you have made the filling.

Ricotta Filling:

1-15 oz. container of whole milk ricotta
1/4 cup sugar
heaping 1/3 cup golden raisins
2 organic egg yolks
zest of 1 + 1/2 organic lemons
1 tablespoon organic fresh mint, finely chopped
2 organic egg whites + 2 teaspoons water, whisked for a wash
white sanding sugar for garnish

Pass the ricotta through a sieve and then stir in the remaining ingredients until smooth. Rinse the sieve and dry it well. The addition of the sugar to the ricotta will cause it to “sweat,” whereby water will be pulled from the cheese, so transfer the the filling back to the sieve, placed over a glass bowl to pull this excess liquid from the filling.

Lightly dust the counter with glutinous rice flour and roll out your dough until thin. Using a 4 inch round cutter, cut out your rounds. Fill a small bowl with water. Wet one side of the cut rounds with water, fill the center with a dollop of the ricotta and fold the dough over and seal tightly. Crimp with a fork or a ravioli cutter. Brush the top of the half moon with the egg white wash and then sprinkle with the sanding sugar. Repeat until all your dough is used.

Store any extra filling in a glass container and enjoy on its own a little later.

Makes 16 turnovers.

Best enjoyed slightly warm.

Store in an airtight container for 2-3 days tops.

George Braque, 1882-1963
Birds, 1953
The Central Panel from Henri II’s Room
French Fauvist & Cubist Painter