Get the Baking Ingredients for this recipe HERE!
Add the raisins and the liqueur to a bowl and soak for 30 minutes to rehydrate. Set aside.
In a large mixing bowl whisk together the ricotta, eggs, vanilla, orange zest and sugar until smooth.
Whisk in the flour, salt and finally the baking powder until you have a smooth batter. Drain the raisins and add them to the batter along with the pignoli nuts. Fold to incorporate.
Put a 5 quart heavy bottomed stock pot over a high flame and heat about 3 inches of oil. You want your oil to be just under 350 degrees, you can use a thermometer if you like.
Fill a small glass or bowl with some oil as well
As soon as the oil is hot dip a small ice cream scoop in the glass of oil first and then begin dropping scoops of batter into the hot oil. Fry in batches until golden brown, about 1-2 minutes each. Transfer to a paper towel lined plate.
Dust with confectioners sugar.