A day ahead, drain the ricotta in a fine strainer in the refrigerator.
In a mixer bowl, combine all the ingredients until you obtain a nice smooth dough.
The dough must not stick.
Set aside in the refrigerator for at least an hour.
Use a rolling pin (lightly dusted with flour) to roll out the dough to a thickness of about 2 mm and cut out circles that are 9/10 cm in diameter.
Grease stainless steel tubes and wrap the dough circles around.
Use a little water to glue at the ends.
Deep fry the shells in the tubes in hot oil for 1 minute.
Place the shells onto kitchen paper to remove any excess oil.
Remove the tubes.
In a mixing bowl, whip the strained ricotta with the icing sugar, lemon juice and zest.
When the shells have fully cooled, pipe in the ricotta cream.
For the decoration, you could use chocolate chips, crushed hazelnuts or candied fruits and dust with icing sugar.
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