Total Calories: 346
1 Place the flour in a large mixing bowl. Add the butter and stir until it is absorbed. Gradually stir in the eggs and Marsala to form a soft dough. Turn the dough out on a countertop and knead until smooth, about 10 minutes. The dough should be stiff. If it is too dry, work in 1 to 2 tablespoons of water. Wrap the dough in plastic and refrigerate 30 minutes up to overnight.
2 Pass the ricotta through a fine-mesh strainer or blend it in a food processor until smooth. Stir in the sugar, chocolate, and lemon zest.
3 Cut the dough into quarters. Keep the remaining pieces covered with an inverted bowl while you work. On a lightly floured surface, roll out one piece into a 12 × 12-inch square. Brush with 1 tablespoon of the butter. Tightly roll up the dough into a 12-inch rope. Cut the rope crosswise into 12 pieces. Place the pieces on a plate. Cover and refrigerate while you prepare the remaining dough in the same way. You should have 48 pieces of dough.
4 Have ready a small bowl of cold water. Dip both cut sides of one piece of dough lightly in flour. Roll out the piece into a 5- to 6-inch circle. Place about 2 tablespoons of the ricotta filling to one side of the circle. Dip a finger in the water and lightly moisten the edge. Fold in half and seal by pressing the edge firmly with your fingertips. Repeat with the remaining dough and filling.
5 In a deep heavy saucepan, pour enough oil to reach a depth of 2 inches, or if using an electric deep-fryer, follow the manufacturer's directions. Heat the oil to 370°F on a frying thermometer, or until a drop of the batter placed in the oil sizzles and browns in 1 minute.
6 Add as much of the dough pieces to the pan as will fit without crowding. Cook, turning once, until golden brown, about 3 minutes.
7 Remove the pastries with a slotted spoon or skimmer and drain on paper towels. Fry the remainder in the same way.
8 While still warm, roll the turnovers in granulated sugar. Serve warm or at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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