Ingredients

For the Shells

• 150 g Italian type “00” flour (about 1¼ cups)
• 50 g granulated sugar (¼ cup)
• 25 g lard or unsalted butter, softened (about 2 tablespoons)
• 10 g unsweetened cocoa powder (about 1½ tablespoons)
• 1 large egg
• 1 tablespoon Marsala or dry white wine, plus more only if needed
• ¼ teaspoon fine sea salt
• 1 egg white, lightly beaten, for sealing
• Neutral high-heat oil or refined olive oil, for frying

For the Ricotta Filling

• 500 g sheep’s-milk ricotta, thoroughly drained (about 2 cups)
• 150 g granulated or superfine sugar (¾ cup)
• 1 teaspoon vanilla extract (optional)
• 50 g finely chopped dark chocolate or mini chocolate pieces
• 30 g pistachios, finely chopped
• Candied orange peel, for garnish
• Confectioners’ sugar, for dusting

Helpful Equipment

• Metal cannoli tubes
• Pasta machine or rolling pin
• Deep-fry thermometer
• Fine-mesh sieve
• Piping bag with a wide tip

Preparation

1. Drain the ricotta. Place the ricotta in a fine strainer over a bowl and refrigerate for at least 4 hours, preferably overnight.
2. Mix the shell dough. Combine the flour, sugar, cocoa, and salt. Work in the lard or butter, then add the egg and Marsala. Knead until the dough is smooth and firm, adding only a few drops of wine if it is too dry.
3. Rest the dough. Wrap and let rest at room temperature for 30 minutes.
4. Roll very thin. Divide the dough and pass it through a pasta machine, finishing at approximately 1–1.5 mm thick. Cut into ovals approximately 4½ inches long.
5. Shape the shells. Wrap each oval around a lightly oiled cannoli tube. Brush one edge with egg white and press the overlapping edges together without wrapping the dough too tightly.
6. Fry until crisp. Heat the oil to 350°F (175°C). Fry a few shells at a time for 1–2 minutes, turning as needed, until blistered and crisp. Drain and cool briefly before removing the tubes.
7. Prepare the filling. Press the drained ricotta through a fine-mesh sieve. Stir in the sugar and optional vanilla by hand until smooth, then fold in the dark chocolate.
8. Fill at the last moment. Transfer the ricotta mixture to a piping bag. Pipe from both ends so the entire shell is filled, but do this only shortly before serving.
9. Decorate and serve. Dip the ends in chopped pistachios, add candied orange if desired, and dust lightly with confectioners’ sugar.