I won't lie, this one tasted great but didn't quick work. I needed a harder (less watery) ricotta to truly achieve the rich fluffy consistency. And, I don't own the metal shoppers needed to make the round-log structures. Instead, I opted to make it as a layered dessert, same flavors, just a different look.
While the dough is resting in the fridge, prep the filling!
Layer sheets of crispy dough with the filling, dust with powdered sugar, and serve!