Holy Cannoli

Step 1 -Pulse 1 3/4 cups of the flour, the sugar, and the salt in a food processor in short bursts about 10 times. Then, add the butter and do the same short bursts until no clumps remain.

Step 2 -Add in the egg and 1/3 cup of the Marsala wine, pulsing to mix well. Add a little of the extra wine (no more than a few tablespoons) to bring the dough together into a soft mass, if needed

Step 3 -Transfer the dough into a round, well-greased bowl and cover. Let the dough rest for 30-120 minutes at room temperature.

Step 4 -Heat a large pot with 1 1/2 inches of the shortening to 350 degrees F.

Step 5 -Using the flour, lightly dust a flat surface, then take half of the dough at a time, and roll until it is very thin.

Step 6 -Using a round cookie cutter, cut the dough in 3-4 inch circles.

Step 7 -After lightly greasing your cannoli forms, wrap individual circles around each form, and brush 3/4-inch of one end with the egg white. Press the edge to the opposite side, forming an open cylinder shell.

Step 8 -Carefully place the shell in the preheated shortening and fry until golden brown and crisp, about 1-2 minutes.

Step 9 -Remove the shell carefully and drain on a paper towel.

Step 10 -Carefully remove the dough from the form using a paper towel. Repeat until you've used all the dough circles.

Step 11 -Allow the shells to rest on a wire rack until cooled.

Step 12 -Meanwhile, in a large mixing bowl, fold and stir together the ricotta, the powdered sugar, 3/4 cup of the chocolate chips, and the cinnamon. Transfer filling to a piping bag (or make-shift resealable bag) and pipe the filling evenly into the shells.

Step 13 -Dip the edges of the filling into the extra chocolate chips, and serve.