Mix all ingredients in a food processor; or put the flour on a pastry board, make a hole in the center, and put all the ingredients;

Knead to form a dough; you will get a consistent and elastic dough.

Put it in the fridge for at least 2 hours, but no more than 12, before using.

Roll out the dough until it is one to two millimeters thick.

Cut into disks (10 cm diameter each) ~4 inches.

Close the edges by wetting with a little water; not close them too tight.

Fry in hot oil until getting a  golden brown color on all sides.

Put to drain on paper towels; continue so until you finish the dough.

Leave to cool and pull gently the cylinder out.

Drain overnight la ricotta. 

Work it incorporating the powdered sugar.

The shells are stuffed with ricotta cream just before serving, using a pastry bag or a spatula.

Decorate the ends according to your preference: with powdered sugar, candied cherry, candied orange,  chocolate, chopped pistachios, cinnamon.