Chocolate Chip Cannoli

Instructions

1. Combine the flour, granulated sugar, ground cinnamon, and salt in a large mixing bowl.
2. Cut in the cold butter pieces using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Beat the egg lightly and add it to the flour mixture along with the white wine. Mix until a rough dough forms.
4. Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
5. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
6. Meanwhile, place the ricotta in a fine mesh strainer lined with cheesecloth over a bowl and drain any excess liquid for at least 1 hour in the refrigerator.
7. After the dough has rested, divide it into 4 pieces. Roll each piece out paper-thin on a floured surface about 7 inches (18 cm) in diameter.
8. Cut the dough into 7-inch wide rounds or ovals and carefully wrap each around a cannoli tube, sealing the edges with a little water.
9. Heat 2 to 3 inches of neutral oil in a deep pot to 375°F (190°C). Fry the wrapped dough shells a few at a time, turning until golden and crisp, about 2 to 3 minutes.
10. Remove with tongs and drain on paper towels. Let cool slightly, then carefully slide the shells off the metal tubes.
11. In a bowl, whisk the drained ricotta with the sifted confectioners' sugar and vanilla bean paste until smooth.
12. Fold in the mini chocolate chips evenly.
13. Use a pastry bag fitted with a plain tip or a spoon to fill each cooled shell with the ricotta mixture.
14. Dust the filled cannoli with additional confectioners' sugar before serving.