1 1/2 cup flour
1 tbsp sugar
1 pinch salt
1/2 cup dry red wine OR dry Marsala
Oil for frying
1 1/2 cup powdered sugar
2 tbsp candied fruit
1/4 cup chocolate chips
1/2 tsp cinnamon
1/4 cup chopped pistacios
Shells: Sift together sugar, flour and salt. Work the wine in gradually, kneading to a soft dough. Roll out on a floured surface to 1/8-inch thickness, and cut out five-inch discs. Wrap each disc around a cannoli form, sealing the edge with egg white.
Heat oil, five inches deep, in a small, deep saucepan, and fry one at a time until golden and crisp. Remove with tongs, let oil run off, and drain on a paper towel. Let the pastry cool slightly, then slip it carefully off the form.
Note: Shells will keep for a week or two in a sealed container, so they can be made ahead.
Filling: In a mixing bowl, beat the ricotta with an electric mixter. Add remaining filling ingredients. Stuff shells just before serving. Sprinkle with powdered sugar.
PER SERVING: 206 calories, 5 grams protein, 8 grams fat, 29 grams carbohydrate, 6 milligrams cholesterol, 76 milligrams sodium