Ingredients
For the dough
2 1/4 cups flour
1/3 cup sugar
4 tablespoons lard, room temperature
about 1 tablespoon water
For filling
2 1/2 cups ricotta (or 1 container of 475 grams)
1/2 cup sugar
1/2 cup semisweet chocolate, grated
Vegetable oil for frying
For decoration
about 1/4 cup icing sugar
about 1/4 cup cocoa powder
Directions
Mix the flour and sugar together.
Mix in the lard until crumbly.
Add a tablespoon of water and work into a malleable soft dough (Add a touch more water if it is too dry).
Knead for about 3 minutes.
Divide into 2 portions.
Form into balls.
Wrap in clear plastic wrap. Keep in the fridge and let the dough rest for about 1/2 hour.
Meanwhile make the mixture.
After the dough has rested, process the first ball of dough -- using a pasta maker or a rolling pin roll out the dough to about 1/8 of an inch thick.
Cut 3-inch rounds.
Place about 1 teaspoon of filling in the center of each round.
Fold over each round and seal using a fork or the tips of one's fingers.
Continue until all the dough is used (Scraps of dough can be rerolled and used).
Heat up the oil.
Place two or three panzarotti in the pan, and fry till golden (turning them around for even frying).
Remove with a slotted spoon.
Drain on paper towels.
Cool.
Store in the fridge until needed.
Before serving dust with icing sugar, and then dust with cocoa powder.
Notes
Photo: Mary Melfi. | 
