Decadent Italian Cannoli with Ricotta

Ingredients

Instructions

1. 1 In a large mixing bowl, combine sifted flour, sugar, cinnamon, and salt. Mix well.
2. 2 Add the cubed butter to the dry ingredients and rub with your fingers until the mixture resembles a coarse meal.
3. 3 Mix in the beaten egg and Marsala wine to form a dough. Knead until smooth, then wrap in plastic wrap and refrigerate for 30 minutes.
4. 4 Roll out the dough thinly on a floured surface and cut into circles using a cookie cutter.
5. 5 Wrap each circle around a cannoli metal tube, sealing the edges with a little water.
6. 6 Heat vegetable oil in a deep fryer or pot to 350°F (175°C). Fry the shells until golden brown, then remove and drain on paper towels.
7. 7 In another bowl, combine drained ricotta cheese, sifted powdered sugar, and vanilla extract. Mix until smooth.
8. 8 Fold in mini chocolate chips and chopped candied orange peel into the ricotta mixture.
9. 9 Using a pastry bag, fill each cooled shell with the ricotta mixture from both ends.
10. 10 Dust the filled cannoli with powdered sugar before serving.