Fresh Ricotta Pastries
For Dough: In a large bowl, whisk together flour, sugar, and salt. Make a hole in the middle and add your 2 eggs and olive oil. Using a fork, gently break up the yolks and slowly incorporate the flour mixture from the inside rim of the well until the liquid is absorbed. Using your hands, knead the dough until it forms a mass. There will be some dough left in the bowl. If the mixture seems too dry, add water a tablespoon at a time until the dough comes together. Dump the dough ball and any left over flour onto a clean work surface, dusted with flour, and knead until smooth, about 5 minutes. Cover with a moist kitchen towel and let it rest at room temperature for at least 30 minutes. This is important so that the glutens are nice and relaxed by the time you’re ready to roll out the dough. Meanwhile, make the filling.
For the Filling: In a large bowl, whisk together cheese, egg yolks, sugar and the lemon zest until smooth. In another bowl or in a stand mixer, beat the egg whites to a stiff peak. Fold half the egg whites into the cheese mixture then fold in the last half.
Heat your oven to 375°F with rack in the middle. Grease 8 muffin cups with butter.
Roll out the dough to a 14-in square, about 2 millimeters thick. Use a fluted pastry wheel to cut out 8 4-inch squares from the dough; discard the remaining dough. Fit the squares into the prepared muffin cups by pressing into the cups and letting the corners overlap the edges of the pan. Using a 2 oz scooper, scoop one scoop into each prepared cup then fold the dough corners over the filling.
Bake rotating once, for 25 to 30 minutes. Let it cool in the pans for about 10 minutes, then remove them from the cups by slowly rotating then lifting each pastry out and letting it cool on a wire rack. Serve warm or room temperature, dusted with confectioner’s sugar.