Mix together the ricotta and 200g of sugar, save the rest of the sugar for the dough. Leave to cool in the fridge, ideally prepare this the night before.
Start your dough by placing all your flour, a pinch of salt and olive oil to the bench, then marsala and water if necessary, mix until dough is smooth and soft: cover and let stand for about half an hour.
Add the chocolate chips, cinnamon and the grated lemon peel to the mixed ricotta.
Roll the dough out into a thin sheet, with a pasta bowl create small disks around 10cm in diameter.
On each circle place a generous teaspoon of cream cheese.
Close forming a half-moon, you can use egg white to close or mash the edge together to seal.
Heat your oil to 170C and fry before sprinkling over the icing sugar. You can test the oil is hot enough by inserting a small piece of dough. If numerous bubbles are formed and it is quickly afloat your oil is ready.
Let them drain and place on paper towel then sprinkle with lots of sugar and serve them hot or cold.