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Ingredients
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Filling
Shells
Method
Filling
- 1
Prepare the Ricotta Filling
In a mixing bowl, combine the ricotta cheese, powdered sugar, vanilla extract, chocolate chips, and cinnamon. Mix well until the ingredients are fully incorporated and the mixture is smooth. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Shells
- 2
Make the Cannoli Shells
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, sugar, and salt. Add the unsalted butter and mix until the mixture resembles coarse crumbs. In a separate bowl, combine the egg yolk and red wine, then slowly add to the flour mixture, mixing until a dough forms. Knead the dough on a floured surface until smooth, about 5 minutes. Wrap the dough in plastic wrap and let it rest for at least 1 hour.
- 3
Roll and Cut the Dough
After resting, divide the dough into 4 equal portions. Roll out one portion on a floured surface until it is very thin (about 1/8 inch thick). Cut out circles (about 4 inches in diameter) using a round cutter. Repeat with the remaining dough.
- 4
Shape and Fry the Shells
Wrap each circle around a cannoli tube and seal the edges with a bit of water. Heat vegetable oil in a deep pot to 350°F (175°C). Fry the rolled cannoli shells in batches until golden brown, about 2-3 minutes per side. Remove from oil and drain on paper towels. Allow to cool before removing the tubes.
Assembly
- 5
Fill the Cannoli
Once the shells are cool, use a piping bag to fill each shell with the chilled ricotta filling. Dust the filled cannoli with powdered sugar before serving.