Cannoli

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This classic Sicilian dessert should be filled as close to serving time as possible. If filled too far ahead of time the shell will become soggy and nobody likes a soggy cannoli. 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 15oz 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 350 degrees.
Place the dough forms in the hot oil and fry until golden brown, 2-3 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.