Italian Cannolis
with Chocolate Chip-Ricotta Filling

To make this recipe, you will need 2 to 3 aluminum cannoli tubes. The unfilled shells and the basic filling can each be stored separately in airtight containers for up to 3 days. Once the shells are filled, they should be served immediately to retain crispness.

Recipe Ingredients:

Cannoli Shells:
1 1/3 cup unsifted all-purpose flour
1/2 teaspoon salt
2 tablespoons granulated sugar
1 large egg, slightly beaten
1/4 cup dry white wine
2 tablespoons firm butter, cut into small pieces
1 large egg white, slightly beaten
Vegetable oil for deep frying

Basic Chocolate Chip/Ricotta Filling:
2 pounds ricotta cheese, well drained
1 1/2 cups unsifted powdered sugar
4 teaspoons vanilla extract
1 1/4 cups milk chocolate chips

Fluffy Chocolate Chip/Ricotta Filling: (Tip: This filling is lighter, but richer.)
1 pound ricotta cheese
3/4 cup unsifted powdered sugar
2 teaspoons vanilla extract
3/4 cup milk chocolate chips
1 cup heavy cream

Cooking Directions:

1. For Cannoli Shells: Blend flour with salt and sugar in a bowl. Make a well in center, place whole egg and butter in well. Stir with fork; add wine, 1 tablespoon at a time, until dough begins to cling together. Use hands to form into a ball; cover and let stand 15 minutes.
2. Roll dough out on floured surface to about 1/16-inch thick. Cut into 3 1/2-inch circles. With rolling pin, roll circles into ovals. Wrap each oval around aluminum cannoli tube. Seal the edge with egg white. Turn back the ends to flare slightly.
3. Heat 2-inches of oil in a deep saucepan to 350°F (175°F). Fry 2 to 3 shells at a time for 1 minute, or until lightly golden. Remove cannoli with tongs to drain and let cool about 10 to 15 seconds, then slip out of the tube, handling shells carefully.
4. For Basic Chocolate Chip/Ricotta Filling: Beat cheese until smooth. Add vanilla and beat in sugar. Mix in chocolate chips. Cover; chill several hours.
5. For Fluffy Chocolate Chip/Ricotta Filling: Follow directions above for basic chocolate chip filling. Beat the cream until stiff and fold into the chocolate and cheese mixture.
6. To Serve: Use a plain large pastry tube to force Ricotta filling into cannoli shells. Remember fill only the number of cannoli you plan to serve at once.

Makes about 12 cannolis.