In a medium bowl whisk together 1 1/3 c of flour and 1/8 tsp of salt. In another bigger bowl beat the egg with a fork or a whisk, just until the egg white and yolk are blended. Whisk in oil and 3 tbsp of granulated sugar. Add sifted flour and salt mixture and first mix the dough with a spoon and then knead the dough with your hands until all ingredients are incorporated and the dough is smooth. Roll the dough into a ball, wrap it in cling wrap and refrigerate for 1 hour.

Separate the remaining 2 egg yolks from egg whites and keep both in different bowls.

In a bowl with yolks add the 5 tbsp of sugar and 1/4 tsp of lemon zest. Using a hand whisk, mix until the mixture is fluffy and light (about 5 minutes).

Add 7 oz of Ricotta cheese, 1 tsp vanilla extract and continue whisking until cream is smooth.

In a bowl with egg whites, add 1/4 teaspoon of lemon juice and using a hand mixer, beat egg whites until stiff peaks. Using a spatula, slowly fold the egg whites into the Ricotta cream.

Preheat the oven to 350 F and lightly dust the muffin pan cavities with a bit of flour.

Remove the dough from the fridge and divide it into 6 pieces. Lightly dust a rolling pin and working surface with flour and roll out each piece of dough into a square. It doesn't have to be perfect.

Arrange the squares among muffin pan cavities and leave out the flaps. Fill the squares with Ricotta cream and close the flaps.

Bake for 30 minutes. Without opening the oven door, reduce the temperature to 325 F and continue baking for 15-20 minutes until tops are brown. Remove Soffioni from the oven, let them cool and then remove from the muffin pan.

If desired, dust the pastries with some icing sugar.