CannoliAdd flour, sugar and salt to a mixing bowl. Combine ingredients. Add in butter and mix with mixer until no large clumps remain. Mix in wine (or grape juice) and egg.

Transfer dough to a greased bowl and allow to rest for 30 minutes.

Heat a large pot with vegetable oil. Oil should reach 345-355F.

Roll dough out onto a floured surface. Dough should be very thin (about 1/16-inch). Use a 4 inch cookie cutter to cut dough out.

Grease cannoli forms and wrap dough circles around each form. Brush half of the dough with an egg white and press dough around the form.

Carefully place each shell in the preheated oil. Fry until golden brown, about 1-2 minutes.

Remove shells from oil using metal tongs. Place on a paper towel. Use paper towels to remove the shells from the cannoli forms.

Allow shells to cool before adding filling.

FillingScoop the ricotta into a fine mesh strainer lined with a cheesecloth. Place the strainer over a bowl, cover the ricotta with the cheesecloth and then place a heavy object on top (like a can or container). Refrigerate for 12 hours to allow the liquid to drain.

Mix together ricotta, powdered sugar, cinnamon and vanilla. Scoop filling into a pastry bag. Pipe filling into the cannoli shells.

Dip filled cannoli into chocolate chips and sprinkle with powdered sugar.