5 ounces unsalted butter (about 10 tablespoons; 140g)
1 leftover vanilla bean pod, optional (see this article on working with leftover vanilla)
7 ounces plain or toasted sugar (about 1 cup; 195g)
2 teaspoons (10g) vanilla extract
1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1/4 teaspoon (1.25g) baking soda
4 ounces cold ricotta (about 1/2 cup; 110g), strained if watery (see note)
4 1/2 ounces all-purpose flour, such as Gold Medal (about 1 cup, spooned; 125g)