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1
To make shells, mix flour, sugar and salt in a bowl.
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2
Cut in butter.
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3
Add egg yolks; stir with a fork.
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4
Stir in wine, 1 tablespooon at a time, with a fork until dough clings together.
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5
Form a ball with the dough and let stand for 30 minutes.
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6
Roll dough almost paper thin, on a well-floured surface.
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7
Using the rim of a margarita glass (about 3-4 inches across), make circle imprints into rolled dough.
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8
Using a paring knife, make sure circles are cut all the way through.
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9
Roll each circle of dough around a metal cannoli tube, overlaping the ends and press to seal, flaring out the edges slightly.
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10
Fry one or two at a time in hot melted shortening (about 360u00b0F) for approximately 1 minute, turning to brown all sides.
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11
Remove from hot grease and drain on paper towels, seam side down.
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12
Let cool a minute or two before trying to remove metal tube.
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13
To remove the tube hold cannoli shell down on the paper towel and carefully slide the tube out one end.
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14
Leave cannoil shells on paper towel, seam side down to cool completely.
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15
~NOTE~Shells can be stored in airtight containers and made several days prior to filling.
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16
For filling, drain ricotta cheese over cheesecloth if ricotta is watery.
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17
Combine ricotta cheese, powdered sugar, and vanilla extract until combined.
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18
Squeeze Maraschino cherries with paper towels to remove all liquid.
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19
(If you don't squeeze them good, you will have a pink water filling!).
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20
Stir in cherries and chocolate chips into the ricotta mixture, being careful not to over mix.
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21
For a lighter filling, you may whip 1 cup of heavy whipping cream to form stiff peaks, and fold into filling mixture at this step.
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22
Chill filling for about 30 minutes before piping into cooled cannoli shells.
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23
You may garnish the cannoli by sprinkling powdered sugar on top.
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24
Whipped cream, a cherry, and shaved chocolate can also be used to garnish the top.
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25
Keep refrigerated until time of serving.
