1 1/2 c. flour
1 T. sugar
pinch of salt
1/2 c. dry red wine or dry Marsala
1 egg whiteoil for frying
Sift together sugar, flout, and salt. Work the wine in gradually, kneading to a soft dough.
Roll out on a floured surface to 1/8-inch thickness, and cut out five-inch discs. Wrap each disc around a cannoli form (available at specialty cooking stores), sealing the edge with egg white.
Heat oil, five inches deep, in a small, deep saucepan, and fry one at a time until golden crisp. Remove with tongs, let oil run off, and drain on paper towel. Let the pastry cool slightly, then slip it carefully off the form.
Note: The shells will keep for a week or two in a sealed container, so they can be made ahead.
1/2 lb. part-skim milk
1 1/2 c. powdered sugar
2 T. candied fruit
1/4 c. chocolate chips
1/2 tsp. cinnamon
1/4 c. chopped pistachios
In a mixing bowl, beat the ricotta with an electric mixer. Add remaining ingredients. Stuff shells just before serving. Sprinkle with powdered sugar.
From the January 1993 issue.