Zeppole with Ricotta

INGREDIENTS

Preheat oven to 425°F. In a medium sized saucepan, combine the butter and water. Bring to a boil. Meanwhile, sift together the flour, salt, and sugar.
When the butter and water come to a rolling boil, remove the pan from the heat and dump the flour mixture in all at once, stirring with a wooden spoon until the flour is well incorporated.
Return the pan to the heat and cook while stirring, for 1 minute. The mixture will form a ball and coat the pan with a thin film.
Transfer the mixture to a stand mixer equipped with the paddle attachment. Let cool for a few minutes.
Add the eggs, one at a time, completely incorporating each one before adding the next. Beat until the dough is smooth.
Transfer the dough to a pastry bag fitted with a star tip. Alternately, place in a medium sized freezer bag with the tip cut off.
Line 2 baking sheets with parchment paper and anchor to the tray by dabbing a little of the dough in each corner. Pipe a 3-inch diameter circle onto the parchment paper and go over the circle with a second layer of dough.
Bake for about 15 minutes, until golden and puffed. Reduce the heat to 350ºF and bake for another 10 minutes. Turn off the oven and leave the choux to dry for another 10 minutes with the oven door ajar. Let cool.

To prepare filling, whisk ricotta with powdered sugar until smooth. Set aside.
When the choux are cooled, use a sharp knife and carefully slice in half. Pipe with the ricotta mixture, place the top half over the filling and, if desired, pipe more ricotta mixture in the center.
Dust with powdered sugar before serving and place a maraschino or amarena cherry in the center.