Cannoli Di Ricotta Recipe

Note: To make this classic dessert correctly, it is essential to have metal cannoli tubes
In a large bowl, combine the flour, cinnamon, sugar, and cocoa pwdr and cut in the butter with 2 knives or possibly a pastry cutter, till the mix resembles coarse crumbs.
Add in the Marsala and shape the dough into a ball.
Wrap the dough in plastic and chill.
In a 3 1/2-qt pot, heat the canola oil to 350 degrees.
In a mixing bowl, stir together the ricotta, sugar, vanilla, orange zest and chocolate chips till well-mixed.
Spoon into a pastry bag with an open tip and place in the refrigerator.
Remove the dough from the refrigerator and divide into 4 pcs.
Roll one piece onto a flat surface with a rolling pin to a 1/16-inch thickness.
Using a cookie cutter, cut 4-inch circles from the dough.
Using the rolling pin, roll each circle into an oval and wrap each oval lengthwise around a metal form, sealing the edges with egg whites.
Flare the edges open with fingers.
Gently drop the cannoli shells into the warm oil and fry till dark golden, about 2 to 3 min.
Remove from the oil with a slotted spoon and allow to drain on paper towels.
When the cannoli are cold sufficient to touch, twist the molds away from the shells.
The shells may be made one day in advance and allowed to rest, unfilled and uncovered.
To complete the cannoli, stuff with ricotta cream, dust with powdered sugar and serve.
This recipe yields 4 servings.