Mix the ricotta, parmesan, lemon zest, and black pepper, then gently roll into a little ball.
Have a tray of fine semolina then add the puffs one by one, and slowly shake the tray so they don’t stick together. These are your puffs.
Put them in the fridge over night to firm up.
In a deep saucepan, add the water & bring to the boil. Add the salt, and the fuffs one by one, and as soon as they float, take them out. Keep the water.
For the sauce:
On a low heat, melt the butter then add the thyme. Fry for 30 seconds, then add the garlic, red pepper paste and then two table spoons of liquid from the water that you boiled the puffs in, then shake the pan.
Turn off the heat, then pour this sauce over the light and delicate puffs