How to Make 

Sicilian Cannoli with Ricotta Filling

Here's what you need:

For the ricotta filling – 4 cups whole milk ricotta – ¾ cup powdered sugar  – 1/2 tsp ground    cinnamon – chocolate chips  – chopped pistachios  For the shells – 2 cups all-purpose flour – 1 tbsp. granulated sugar – 1 large egg – ¼ cup red wine – 1 tbsp. vegetable oil – 3 tbsp. milk – 1 egg white  – vegetable oil, for frying

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Prepare the ricotta filling: combine drained ricotta; powdered sugar and cinnamon and stir until smooth. Refrigerate while you prepare the shells.

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Combine the flour; sugar; milk; red wine; oil and egg and shape into a dough. Divide into 4 pieces

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Roll each piece of dough through a pasta roller until very thin (second to last setting).

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Use a 4 inch cookie cutter to cut into rounds.

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Wrap each piece of dough around a cannoli mold and seal the ends with egg white.

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Deep fry until golden and crisp. Let cool before filling.

Use a pastry bag or freezer bag with the tip cut off to pipe the ricotta cream into the cannoli shells.

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Dust with powdered sugar and top each end with chopped pistachios and/or chocolate chips (optional).

Enjoy!

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