Instructions

Shell Dough

1. Mix together flour, sugar and salt. Use your hands or a pastry blender to cut in the butter until you have a coarse, sandy consistency.
2. Mix in wine and eggs until the dough comes together.
3. Divide the dough in fourths. Pat each into a round and wrap in plastic wrap. Chill while you make the filling.

Filling

1. Put drained ricotta in a bowl and grandually mix in the powdered sugar until smooth.
2. Mix in the lemon powder until well combined.
3. Mix in the chocolate and cherries until just mixed.

Cooking the shells

1. Heat the canola oil to 360°F (182°C).
2. Dust a flat surface with flour and flour your rolling pin. Roll out the dough to 1/8 inch thickness (3 mm). It works best if you use one fourth of the dough at a time.
3. Use a bowl or cutter to cut the dough into 4 inch circles (10 cm). You should get about 24 circles.
4. Wrap each circle around a greased cannoli mold. Seal the edges together with a little beaten egg. Do not get beaten egg on the mold.
5. Use tongs to carefully lower the cannoli shells into the hot oil. Only fry a few at a time so you don't lower the temperature of your oil. Use the tongs to rotate the shells so they cook on both sides (about 2-3 minutes per side.
6. Remove the shells from the oil and remove the tubes. You can use a kitchen towel to push from one side while you use tongs to pull from the other. Set the shells on paper towels to cool.

Fill and serve

1. Just before serving, put the filling in a pastry bag with a large pastry tube or no tube at all (You can use a gallon ziplock with one corner cut off as well).
2. fill from the middle out on both sides of each cannoli.
3. Dust with powdered sugar if desired and serve immediately.