At least 2 hours before starting the recipe, place the ricotta cheese in cheesecloth inside a sieve over a bowl. Put the bowl in the refrigerator to drain the water from the cheese.

In a large mixing bowl, whisk together the flour, sugar, salt, and orange zest. Add the cubed butter and mix with your fingers until the mixture resembles a coarse meal.

Make a well in the middle and add the wine. Gradually add the water a little at a time and mix with a fork until you start to get a smooth and compact dough that you can knead for a couple of minutes with the heels of your hands. Form the dough into a ball and wrap it in plastic wrap. Place in the refrigerator to chill for 30 minutes to 1 hour.

Place the drained ricotta in a medium bowl and mix together with the powdered sugar until creamy. Fold in the chocolate chips and set them aside or place them in the refrigerator while you roll out and cut the dough.

Remove the dough from the refrigerator and place it on a floured work surface. Roll it as thinly as possible without tearing it. Using a biscuit cutter, glass, or yogurt container, cut the dough into 3 to 4-inch circles.

Place a heaping teaspoon of filling on one half of the dough circles (more if the circles are large). Fold over the empty half to cover the filling and form a crescent or empanada shape. Seal the edges with a little water. Using the tongs of a fork, press the edges to completely seal the cassatelles. Place them on a lightly floured sheet pan until ready to cook.

In a deep skillet or pot over medium-high heat, bring 2-inches of oil up to 340°F. Fry 3 or 4 cassatelle at a time for approximately 2 minutes per side or until golden brown. Remove with a slotted spoon to a paper towel-lined platter or sheet pan to cool.

Dust the cooled cassatelle with powdered sugar and serve.