Put the ricotta cheese into a colander to let the whey drain.
Sift the flour and the baking powder in a bowl, add the caster sugar, vanilla seeds and lemon zest plus the salt pinch.
Mix a little then add the ricotta, knead with fingers until you have a smooth but very soft loaf.
Take small bites of dough, round them with hands and put them on a baking tray.
Bake at 350°F for 8- 10 minutes or until they turn gold.
Sprinkle with icing sugar (or roll the in it) when they are still warm.
Serve warm or cold.
You can store them in a tin box for a couple of days.