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NOTE: cannoli forms may be made from -1-inch aluminum tubing cut in 5-inch lengths if commercial forms are not found.
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Sift the flour and salt into a bowl, make a well in the center, and add in the wine and sugar.
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Work the flour into the center till you have a rather hard dough, something like noodle dough.
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If the dough is too crumbly add in more wine, but don't let it become sticky.
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Place dough on a lightly floured pastry cloth or possibly board and knead it and lb.
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it vigorously for about 15 min.
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It should be perfectly smooth by then.
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Form it into a ball, wrap in a clean, slightly dampened cloth, and let it rest for 2 hrs.
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When it has rested roll it out on the pastry cloth or possibly board till very thin (no more than 1/16 inch) Cut it into 5-inch squares and roll it around the metal tubes as follows: take a square and place it before you diamond fashion; one of the points toward you.
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Place the tube vertically across the middle of the diamond, each end at a point of the dough.
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Fold the sides over the tube, moistening the overlap with a little water and pressing together.
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When all the squares have been thus rolled, place them, a few at a time, into deep fat preheated to 375 degrees F. Remove them when they are golden (tongs are best for this, as the rolls are fragile) and let them drain on absorbent paper.
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When they are cold, slip off the tubes, and fill with the ricotta filling.
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Press the ricotta through a fine sieve into a bowl.
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Beat it till it is creamy and smooth.
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Beat in the rest of the ingredients with a large fork.
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Fill a pastry bag fitted with a large plain tube (or possibly merely use the nozzle, without a tube) and pipe the filling into the cooled shells.
