What's the function of the ricotta in this dough?
We made these this week, and love this dough! It's super simple, and ours came out surprisingly puffy and laminated. My sister would like to try and adapt this for restricted diets, and is trying to figure out if her non-dairy ricotta would work. She asked me what the ricotta did in this recipe, and I couldn't quite figure it out.
I'm guessing it provides most of the moisture for the dough, but I'm not sure what the milk solids are doing—structurally, or chemically—to the texture and rise. I can't find any other similar doughs (equal parts flour/butter/ricotta) anywhere that discuss it, so I'm very interested in what you think is happening.