Panzerotti with ricotta and chocolate, are a real treat soft and creamy even the next day. In Italy, the sweetest period of the year is approaching, Carnival, and the tradition is to eat many fried sweets and delicious as these panzerotti, castagnole, frappe and much more. I filled the panzerotti with ricotta cheese and chocolate, but they are also delicious with cream. I suggest you try them and I am sure they will win you over from the first bite. Let’s see what we need to make panzerotti with ricotta and chocolate.
Try also the famous CASTAGNOLE
Ingredients
WHAT IS NEEDED TO PREPARE PANZEROTTI
FOR THE FILLING
Tools
Steps
HOW TO PREPARE PANZEROTTI
Begin to prepare the dough by combining all the ingredients as to make a shortcrust pastry, knead quickly, form a ball and cover with plastic wrap and let rest in refrigerator for 30 minutes.
In a bowl, mix the ricotta cheese with a teaspoon of sugar and grated lemon peel.
Roll out the dough, 2/3 mm. thick, cut out discs (I used a cookie cutter of about 10/11 cm.), put a little ricotta cheese in the center, add a piece of chocolate on top and then close the half-moon sealing the edges well. Fry the dumplings in plenty of boiling oil. Drain on paper towels and sprinkle with powdered sugar and then enjoy!
Varied doses for servings