In a large bowl or the bowl of a stand mixer, combine 2 1/2 cups all-purpose flour, 1 tsp granulated sugar and 1/2 tsp salt. Add 2 tbsp cold unsalted butter and cut/break into the flour with a pastry cutter or fingers until mixture is crumbly. Stir in 2 egg yolks, 1 tsp white vinegar and 1/2 cup marsala wine (or substitute). Mix until a shaggy dough forms; if the dough seems too dry, add up to 1 tbsp ice water, 1 tsp at a time. Do not overwork the dough. Gather into a ball, flatten into a disk, wrap in plastic and refrigerate at least 1 hour (up to 24 hours).

Roll and shape

Lightly flour your work surface with 1/4 cup reserved flour. Divide chilled dough into 6 equal pieces. Working with one piece at a time and keeping the rest covered, roll each piece very thin (about 1/16 inch / 1–2 mm). Use a 4–5 inch round cutter (or trim to an oval ~4 x 5 inches). Brush the edge of each round lightly with the reserved egg white and wrap it tightly around a metal cannoli tube or well-oiled rolling pin, overlapping edge and pressing to seal. Repeat with remaining dough. Keep formed shells on a parchment-lined tray, refrigerated briefly if they soften.

Fry the shells

In a deep heavy pot or deep-fryer, heat vegetable oil to 350°F (175°C). Fry shells in batches: lower tubes with wrapped dough into oil and fry 1 1/2–3 minutes, turning once, until golden brown and crisp. Do not overcrowd. Using tongs, carefully remove tubes and place on paper towels to drain for 1 minute; then let cool briefly (30–60 seconds) and gently slide the shell off the tube. If shell bubbles or separates excessively, press edges to close before frying next batch.

Cool completely

Place finished shells on a wire rack to cool completely. To keep shells crisp, store in an airtight container at room temperature for up to a day; for best texture, fill just before serving.

Filling

Prepare ricotta

Place 2 cups whole-milk ricotta in a fine-mesh sieve set over a bowl and refrigerate at least 2 hours, preferably overnight, to drain excess whey. Alternatively, press ricotta in cheesecloth to remove moisture. Well-drained ricotta yields a firmer filling.

Make filling

In a medium bowl, beat the drained ricotta with 3/4 cup powdered sugar and 1 tsp vanilla extract until smooth. If you want a lighter filling, whip 1/4 cup heavy cream to soft peaks and fold it in. Stir in 1/2 cup mini chocolate chips (reserve a tablespoon for garnish), 1 tsp orange zest and 1/4 tsp cinnamon, if using. Taste and adjust sweetness; chill filling 30 minutes to firm up if needed before piping.

Assembly & Garnish

Fill shells

Fit a piping bag with a medium plain tip (or use a zip-top bag with a corner snipped). Fill the bag with the ricotta mixture and pipe into each shell from both ends so the filling reaches the center. Fill shells just before serving to maintain crispness. If shells have been stored, check for any softened ones and refresh in a 350°F (175°C) oven for 3–5 minutes, then cool before filling.

Garnish and serve

Dip or sprinkle the ends of each filled cannoli with chopped pistachios and the reserved mini chocolate chips. Dust each cannoli lightly with powdered sugar just before serving. Serve immediately. Unfilled shells and extra filling can be stored separately: shells at room temperature in an airtight container for up to 24 hours; filling refrigerated up to 3 days.