Instructions: Bring the butter and water to a boil in a medium saucepan. Add all of the flour all at once and beat with a wire whisk until very smooth until the mixture pulls away from the side of the pan. Remove the pan from the heat and cool. When the mixture is cooled, beat in the eggs one at a time. The mixture will be smooth and velvety. Cover and let rest for an hour. Preheat the oven at 400 Drop the mixture by teaspoon on to a greased baking sheet. Bake for 30 minutes, until golden, puffy and dry. Let cool completely, do not cover. Cut off the tops with a sharp knife. Fill with ricotta mixture (below), sprinkle with confectioners sugar.

Filling:
1 1/2 lbs. ricotta cheese
2 Tbsps. milk
1/2 t bitter chocolate (shaved)

2 Tbsps. sugar (or to taste)

1 t vanilla

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