Categories: Desserts, Cheese, Chocolate 
      Yield: 12 servings 
  
-----------------------------------SHELLS----------------------------------- 
  1 1/2 c  Flour 
      1 tb Sugar 
        pn Salt 
    1/2 c  Dry red wine OR 
           -dry Marsala 
           Oil for frying 
 
----------------------------------FILLING---------------------------------- 
  1 1/2 c  Powdered sugar 
      2 tb Candied fruit 
    1/4 c  Chocolate chips 
    1/2 ts Cinnamon 
    1/4 c  Chopped pistachios 
  
  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. 
   
  Each pastry contains 206 calories, 5 grams protein, 8 grams fat, 29 grams 
  carbohydrate, 6 milligrams cholesterol, 76 milligrams sodium.