Cannoli
Recipe By : rec.food.recipes

SHELLS
2 cups flour
1/8 teaspoon salt
1 tablespoon sugar
1/2 cup butter
1 egg -- slightly beaten
1/4 cup white wine

FILLING
1 cup ricotta cheese
1 cup mascarpone cheese*
3/4 cup confectioner's sugar -- sifted
1 tablespoon amaretto -- optional
3 ounces semi-sweet -- grated
1/4 cup confectioner's sugar -- sifted

SHELLS:
Combine flour, salt and sugar in a medium bowl. Cut in butter until mixture resembles coarse meal. Stir in beaten egg. Gradually stir in wine, mixing well. Shape dough into a ball, cover and refrigerate 30 minutes. Turn dough out onto a lightly floured surface and roll to 1/16-inch thickness. Cut into 3 1/2-inch circles, and roll circles into 5-inch ovals. Place a cannoli form, lengthwise, down the center of each oval and roll dough around form. Moisten seam with water to seal.

Pour oil to a depth of 3-inch into a Dutch oven and heat to 350 degrees. Fry cannoli shells one minutes, or until golden brown. Drain on paper towels and cool about 5 seconds. Remove the form and cool cannoli shells completely.

FILLING:
Thoroughly drain ricotta in a strainer, discarding the liquid. Put ricotta in a processor and process until smooth.

Combine ricotta, mascarpone, powdered sugar and amaretto, if using, in a medium bowl and beat at medium speed of electric mixer until light and fluffy. Fold in two grated squares of chocolate. Place in the refrigerator and chill 4 hours.

Pipe, or spoon. filling into shells. Sprinkle shells with remaining powdered sugar and exposed filling with remaining chocolate.

* A substitute for mascarpone cheese may be mad by combining 16 ounces cream cheese, 1/3 cup sour cream and 1/4 cup whipping cream.