Sicilian Romeo (Sweet Ricotta Cannoli)

Instructions

1. 1

   Strain ricotta cheese overnight in a cheesecloth-lined strainer in the refrigerator to remove excess moisture

2. 2

   For the shells: Mix flour, granulated sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs

3. 3

   Beat egg with Marsala wine and add to flour mixture. Knead until smooth dough forms, about 5 minutes

4. 4

   Wrap dough in plastic and let rest for 30 minutes at room temperature

5. 5

   Roll dough very thin (about 3mm) and cut into 4-inch circles. Wrap each around a cannoli tube, sealing edge with egg white

6. 6

   Heat oil to 375°F (190°C) and fry shells until golden brown, about 2-3 minutes. Drain on paper towels and cool completely

7. 7

   For filling: Beat strained ricotta with powdered sugar until smooth. Fold in vanilla, orange zest, and chocolate chips

8. 8

   Pipe filling into cooled shells using a pastry bag. Dip ends in chopped pistachios

9. 9

   Dust with additional powdered sugar before serving...