Cannoli

Directions

1. 1
   SHELLS: Combine flour, salt and sugar in a medium bowl.
2. 2
   Cut in butter until mixture resembles coarse meal.
3. 3
   Stir in beaten egg.
4. 4
   Gradually stir in wine, mixing well.
5. 5
   Shape dough into a ball, cover and refrigerate 30 minutes.
6. 6
   Turn dough out onto a lightly floured surface and roll to 1/16-inch thickness.
7. 7
   Cut into 3 1/2-inch circles, and roll circles into 5-inch ovals.
8. 8
   Place a cannoli form, lengthwise, down the center of each oval and roll dough around form.
9. 9
   Moisten seam with water to seal.
10. 10
    Pour oil to a depth of 3 inches into a Dutch oven and heat to 350F.
11. 11
    Fry cannoli shells one minutes, or until golden brown.
12. 12
    Drain on paper towels and cool about 5 seconds.
13. 13
    Remove the form and cool cannoli shells completely.
14. 14
    FILLING: Thoroughly drain ricotta in a strainer, discarding the liquid.
15. 15
    Put ricotta in a processor and process until smooth.
16. 16
    Combine ricotta, mascarpone, powdered sugar and Amaretto, if using, in a medium bowl and beat at medium speed of electric mixer until light and fluffy.
17. 17
    Fold in two grated squares of chocolate.
18. 18
    Place in the refrigerator and chill 4 hours.
19. 19
    Pipe, or spoon.
20. 20
    filling into shells.
21. 21
    Sprinkle shells with remaining powdered sugar and exposed filling with remaining chocolate.
22. 22
    NOTES : A substitute for mascarpone cheese may be mad by combining 16 ounces cream cheese, 1/3 cup sour cream and 1/4 cup whipping cream.