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1
In the bowl of a small food processor, combine flour, sugar, salt, and cinnamon. Add butter, egg yolk, and wine, pulsing until the mixture looks uniformly crumbled. Place crumbles in zipper bag and press into a disk shape. Seal bag well and chill for at least 30 minutes before rolling.
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2
Roll dough very thin (about 1/16th-inch) using pasta machine, dusting with flour as needed to prevent sticking. Cut 4-inch circles using a round biscuit of cookie cutter and pass each round through the pasta machine one more time to turn the round into an oval. Wrap oval dough around stainless cannoli forms; moisted overlapping edges with a little water and press well to seal, keeping water off cannoli form.
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3
Fry shells in 360u00b0F oil until bubbly and golden. Remove from heat, drain, and remove from forms when cool enough to do so. Cool completely before filling. Leftover shells can be stored in an airtight container for up to 1 week (or frozen for up to a month).
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4
For the filling:
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5
In a stand mixer fitted with the paddle or BeaterBlade attachment, place drained ricotta, mascarpone, cream, confectioner's sugar, vanilla, and cinnamon. Beat on medium speed until smooth. Place mixture in a pastry bag or sturdy zip top bag and refrigerate until ready to use. Don't fill shells until serving.
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6
Note: To drain ricotta, place in a sieve lined with cheesecloth (or coffee filter, linen tea towel, etc.) and suspend over a bowl. Cover well with plastic wrap and place in refrigerator overnight. Prepared filling should chill 8-12 hours for best flavor. For best results, fill shells just before serving.
