Before making Cassatelle it is best to place the ricotta cheese in a sieve or cheese cloth over a bowl in the refrigerator, let it sit overnight before using.

Once the ricotta has drained make the filling, place the drained ricotta in a medium bowl and mix with the sifted icing sugar until creamy, then fold in the chocolate chips, cover with plastic and place in the fridge until needed.

In a large bowl whisk together the flour, sugar, salt and lemon zest, make a well in the middle and add the wine, olive oil and lemon juice, mix with a fork, then gradually add the water, depending if your dough is too dry you may need to add 1-2 tablespoons of extra water, start with one tablespoon, continue to mix together until you have a smooth and compact dough. Form the dough into a ball, wrap in plastic and chill for one hour.

Remove the dough from the fridge and roll it very thin (you could also use a pasta machine for this). Using small or medium round cookie cutters cut out rounds, on half the round place 1 teaspoon of filling (a little less if using small rounds), fold over** the empty half and seal the edges with water then using the tongs of a fork seal around the edges to hold it together.

Heat 2 inches of oil in a medium pot to 340F (170C), add 3 or 4 cassatelle at a time and fry until golden (turn them a couple of times frying for about 2 minutes on each side until golden brown).

Remove the cassatelle with a slotted spoon and drain on paper towels, when cool dust with powdered sugar and serve. Enjoy!