Classic Sicilian Cannoli

Instructions

1. Drain the ricotta by placing it in a fine mesh strainer lined with cheesecloth over a bowl. Cover and refrigerate for at least 1 hour to remove excess moisture.
2. In a large bowl, whisk together the flour, sugar, ground cinnamon, and salt.
3. Add the cold diced butter and rub it into the flour mixture with your fingertips until it resembles coarse crumbs.
4. Whisk the egg and wine together in a small bowl. Gradually add this liquid to the flour mixture, stirring to form a stiff dough.
5. Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Wrap in plastic wrap and rest for 10 minutes at room temperature.
6. Roll out the dough to about 1/8 inch (3 mm) thickness. Cut into 4x4 inch (10x10 cm) squares.
7. Wrap each square around a cannoli tube, overlapping edges and sealing with a little water. Press firmly to seal.
8. Heat neutral oil in a deep heavy pot to 375°F (190°C). Fry the wrapped shells in batches until golden brown and crisp, about 2-3 minutes. Remove and drain on paper towels. Let cool before removing the tubes.
9. In a medium bowl, combine the drained ricotta, sifted confectioners' sugar, vanilla bean paste, and salt. Mix thoroughly until smooth and creamy.
10. Transfer the filling to a piping bag fitted with a large plain tip.
11. Pipe the filling into both ends of each cannoli shell, filling fully. Dust with additional confectioners' sugar if desired before serving.