Sicilian Ricotta and Chocolate Turnovers (Cassatelle)

Preparation

• Ricotta Filling

  • Place a sieve over a bowl and line with 4 layers of cheesecloth. Place the ricotta in the sieve. Cover with plastic wrap and let drain for 12 hours or overnight in the refrigerator.

• Dough

  • Place the flour, sugar and salt on a work surface or in a bowl and make a well at the centre.
  • Pour the egg, wine and olive oil into the well. Using a fork, lightly beat the egg and liquid, gradually incorporating the flour mixture. Once the dough becomes too thick to work with the fork, continue with your fingertips and then your hands.
  • Do not use more flour than necessary. There may be extra tablespoons leftover, or you may need to add a bit of flour, depending on the moisture content of the flour and the size of the egg.
  • Knead the dough for 2 to 3 minutes. At this point the dough will become smooth and should no longer be sticky. If it is sticky, add a small amount of flour and continue to knead.
  • Cover the dough with plastic wrap. Let rest for 30 minutes at room temperature.

• Assembly

  • In a bowl, combine the ricotta with the sugar and chocolate.
  • Preheat the oil in a deep fryer to 375°F (190°C). Line a baking sheet with paper towels or a wire rack.
  • On a floured work surface, divide the dough into 4 pieces and shape into rectangles (this will facilitate passing the dough through a pasta machine). Cover the rectangles of dough with plastic wrap. Using a pasta machine, roll one rectangle of dough at a time. Gradually flatten the dough to the 5 or 6 setting, depending on your machine. Lightly flour the dough if sticky. The dough should now be as wide as the pasta machine. Place the rolled dough on the floured work surface. Using a 5-inch (12.5 cm) bowl or cookie cutter, cut out 3 discs of dough (see note). Reuse any scraps, passing them through the pasta machine as needed.
  • Place about 3 tbsp (45 ml) of the ricotta filling over half of each disc of dough, pressing it down slightly. Using a pastry brush, cover half of the edge of each disc with water. Fold the dough in half over the filling. Press around the filling with your fingertips to seal the dough. Place on a lightly floured baking sheet. Repeat with the remaining discs of dough and filling.
  • Fry 3 turnovers at a time in the hot oil for 1 to 2 minutes on each side or until golden (see note). Drain on the prepared baking sheet. Let cool.
  • Sprinkle the cassatelle with icing sugar. Serve warm. Although they are best enjoyed the same day they are made, the cassatelle will keep overnight in an airtight container at room temperature.