Cannoli

• 2 cups flour
• 18 teaspoon salt
• 1 tablespoon sugar
• 12 cup butter
• 1 egg, slightly beaten
• 14 cup white wine
• 1 cup ricotta cheese
• 1 cup mascarpone
• 34 cup confectioners' sugar, sifted
• 1 tablespoon Amaretto (optional)
• 3 ounces semisweet chocolate, grated
• 14 cup confectioners' sugar, sifted

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

flour, salt, sugar, butter, egg, white wine, ricotta cheese, mascarpone, confectioners, semisweet chocolate, sugar

Taken from www.food.com/recipe/cannoli-4139 (may not work)