Ricotta cassatelle

In a bowl, place the sifted flour , sugar and grated lemon zest .
Mix and put the olive oil , lemon juice and Marsala wine in the center.
Start working with your hands and then add, if necessary, very little water, until the mixture is smooth and firm, then wrap it in cling film and let it rest for about 30 minutes.

Now prepare the ricotta cream by mixing together: the dry ricotta with the sugar , a little cinnamon and a few drops of chocolate .

Take the dough, knead it a little more and divide it into small parts. Start rolling out the dough with a rolling pin or if you want, use a fresh pasta machine.

The thin sheets of pasta will be divided into squares on which the ricotta will be placed in heaps, then cover the ricotta with a corner of the square and press with your fingers so as not to let the ricotta come out during cooking. Use a serrated wheel to refine the edge.

We then move on to frying the cassatelle in plenty of hot oil. They should be well golden.

Drain them well and place them on absorbent paper then dust them with icing sugar .
To enjoy them at their best, serve warm, a real pleasure!