Process
This dough recipe can be made by hand in a large bowl or with a stand mixer with the paddle attachment. Combine the flour, sugar, pinch of salt and lemon zest. Mix to incorporate all of the dry ingredients first. Make a small well in the middle of the bowl and add the olive oil, marsala, and two whole eggs. Mix slowly to combine ingredients and if the dough feels very dry you can add a small splash of cold water to bring it together. The dough doesn’t need to be kneaded too thoroughly. Like making a pie crust or cookie dough, it just needs to come together evenly. Cover with plastic wrap and set aside to rest.

In a small bowl, mix together with a fork the ricotta, sugar and chocolate chips. Do not mix too much or use a machine because the ricotta will become too soft. On a lightly floured surface, start rolling out the dough for the cassatelle. Roll out the dough in a long even strip (about 1cm thick). Evenly place small spoonfuls of ricotta along the center of the strip. They should be placed at least 2-inches apart. Sprinkle each one with cinnamon. Fold the bottom half of the dough up over the filling to evenly close it into a thinner strip with little mounds of filling pressing against the bottom folded edge. Like making small half-moon ravioli, use the side edge of your hands to seal each mound of filling and get the extra air out between the two pieces of dough. With a zig-zag pasta cutter or a small pairing knife, trim the edges of each cassatella into half-moon shapes. Use the back of a fork to seal the edges like you would do with an empanada! Rest on a baking tray until ready to cook. Continue with the rest of the dough until you use it all up. The cassatelle can be either fried or baked. Below are the two variations.

Baked Cassatelle:
Preheat the oven to 350F. On a parchment paper-lined baking sheet, evenly place the cassatelle on the tray without touching each other. Bake at 350F for about 20 minutes until they become golden brown. Check that the bottom is crisp like a cookie and then set aside to cool before eating. Serve at room temperature with a light dusting of powdered sugar over the top.

Fried Cassatelle:
When frying the cassatelle, it is even more important that they are sealed properly so the filling doesn’t come out while cooking. In a wide sauce pan, heat at least 2-inches of vegetable oil over medium heat. There must be enough oil to deep fry. It will actually help keep them from becoming greasy if you use more oil and allow the food to float. Carefully place a few cassatelle into the hot oil so they can float around without being too crowded. It’s best that you do not flip them too much, let them cook on one side, flip, then cook the other side and “basta” — they’re done. When they become golden brown, they can be removed with a metal spider tool. Let the oil drain off over the pan before moving them to a paper-lined tray to blot off and absorb the additional oil. Continue with the next batch and let the cassatelle cool slightly on the paper. Serve at room temperature with a light dusting of powdered sugar over the top.