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1
For the shells: In a food processor, combine the flour, sugar, cinnamon, and pinch of salt.
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2
Add in the butter and egg yolk.
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3
Pulse until the mixture looks like grated cheese.
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4
Add in the marsala and pulse.
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5
Add a few drops of water and pulse.
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6
Continue to do this until the mixture comes together in a ball.
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7
You may not need to add all of the water.
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8
Dump the mixture out onto a clean work surface.
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9
Work the mixture gently into a ball and squish into a disk.
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10
Wrap in plastic wrap until ready to use.
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11
Place the oil in a large, wide pot and bring to 350 degrees F over medium-high heat.
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12
Set a cooling rack over a sheet pan.
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13
To roll the dough out by hand, dust a work surface lightly with flour.
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14
Cut the dough in half; start with half the dough and keep the other half covered until ready to use.
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15
Roll each half out to 1/8-inch thick.
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16
If using a pasta roller, set the pasta roller on the widest setting (number 1).
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17
Use your hands to flatten the dough as much as you can to facilitate it going through the pasta roller.
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18
Run the dough through the roller twice, dusting it with flour in between rolls if it feels sticky, and then fold in half.
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19
(When rolling out pasta dough, always hold the pasta on the tops of your hands with your palms down.
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20
If you hold it fingers up you will create stretch marks).
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21
Move the roller to the next setting (number 2) and run the dough through.
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22
Continue to run the dough through the machine, reducing the opening (or moving the setting to the next largest number) in between every roll.
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23
Stop when you get to the correct thinness, this will be around number 5 on the dial, but every machine is different and you will have to be the judge of your own thickness.
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24
Using a pastry wheel, cut the dough into 3-inch squares.
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25
Keep the squares covered until they are ready to be fried.
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26
Repeat this process with the other half of the dough.
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27
Beat the egg white with 2 tablespoons of water.
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28
Wrap the first batch of dough squares around metal cannoli tubes so that the points of the square overlap to close.
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29
Brush the overlapping points with the beaten egg white to seal shut and press to secure.
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30
Fry the dough shells in the heated oil until they are brown and crispy, 3 to 4 minutes.
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31
Use tongs to remove the shells from the oil and drain on the cooling rack.
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32
When the shells and tubes have cooled enough to handle, gently slide the metal tubes out of the shells.
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33
Repeat the process with the remaining dough squares.
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34
For the filling: In the bowl of a stand mixer fitted with the whisk attachment, combine the ricotta, sugar, cinnamon, and vanilla.
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35
Mix together until smooth and creamy.
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36
Stir in the chocolate chips and taste to make sure it is delicious.
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37
Place in a pastry bag with a large enough tip to allow the chocolate chips to pass through.
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38
To assemble: Pipe the filling into the shells and sprinkle each end with a few more chocolate chips.
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39
Dust with powdered sugar.
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40
Do not fill them until you plan to serve them or the shells will get soggy.
