Categories: Desserts, Italian, Pasta, Cakes, Candies 
      Yield: 4 servings 
  
---------------------------------FOR PASTA--------------------------------- 
  1 1/3 c  Flour 
           Pinch of salt 
    1/2 ts Sugar 
      1 tb Grated orange or lemon rind 
      1 tb Butter 
           Marsala wine 
      1    Egg white, beaten 
           Oil; for frying 
 
--------------------------------FOR FILLING-------------------------------- 
      1 lb Ricotta cheese 
      2 tb Miniature chocolate bits, or 
           Shaved semi-sweet chocolate 
      1 tb Candied citron, or glaced 
           Fruit; slivered 
      2 tb Sugar 
  
  PASTA: Combine flour, salt, sugar, citrus rind and butter and blend well. 
  Add Marsala by the teaspoonful until dough is stiff. Chill for 2 hours. 
  Roll dough on a lightly-floured board into a large rectangle. Cut into 4" 
  squares. Wrap squares around cannoli tubes so that 2 corners fold over and 
  two corners point outward. Brush the touching corners with egg white so 
  that they will stick together. Deep fry in hot oil until golden. Cool and 
  remove from tubes. Fill. Makes 10 to 12 cannoli. If you don't have cannoli 
  tubes, make 2" diameter tubes out of heavy-duty aluminum foil and fold 
  dough accordingly. FILLING: Combine all ingredients and fill the cannoli.