Shells:
1 3/4 cups flour
1 tablespoon sugar
pinch of salt
2 tablespoons of butter, melted
3/4 cup Marsala wine
egg white
2 quarts vegetable oil for frying
Filling:
1 15 ounce container of ricotta cheese
1/2 cup of sugar
1 teaspoon of vanilla
1/4 cup of mini chocolate chips
confectioners sugar for dusting
In a mixing bowl combine flour, sugar and salt. Add the melted butter and Marsala wine. Turn out onto a lightly floured surface and knead until well mixed. Wrap dough in plastic wrap and refrigerate for 2 to 3 hours. Roll out the dough until very thin. Using a cookie cutter or the rim of a glass, cut dough into 4 inch rounds and roll again until very thin. Roll each piece tightly around a cannoli tube. Seal with egg white. Heat the vegetable oil in a deep 3.5 quart pot to 350F. Place the dough forms in the hot oil and fry until golden brown, 2 to 3 minutes. Place on paper towels to drain. Cool and gently twist tube to remove shell from form. In a large mixing bowl whip sugar, vanilla and ricotta together until smooth, then stir in the chocolate chips. Spoon filling into a pastry bag with a large round tip. Pipe the ricotta cream into the pastry shells, dust with confectioners sugar and serve immediately.
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