Mrs. Cecchini'S Cannoli Shells With Ricotta Filling - cooking recipe

Ingredients

SHELLS
1 3/4 cups flour
1/2 teaspoon salt
2 tablespoons sugar
1 egg
2 teaspoons butter, cold cut up
1/4 cup dry sauterne (or white wine)
FILLING
2 lbs ricotta cheese
1/2 cup confectioners' sugar
4 teaspoons vanilla
1/4 cup mini chocolate chip
1/4 cup pistachio nut

Preparation

FILLING:
Drain ricotta overnite by placing a paper towel in a strainer over a bowl and put ricotta in paper towel. Cover with another paper towel and leave in frig,.
removing as much water as possible.
Add confectioners sugar and vanilla and mix well.
Variation is to use 1 1/2 cups ricotta and folding in 1 1/2 cups of homemade whipped cream.
Add candied fruit (if desired) and mini chips.
After filling cooled shells, sprinkle with chopped pistachios and sprinkle with confectioners sugar.
SHELLS:
Crack egg in a cup, saving a bit of white to seal shell.
Make a well in flour and place egg and butter. Mix together with pastry cutter adding wine 1 tbl. at a time until dough forms.
Make a ball, cover and let sit 15 minutes.
Roll out 1/16\" thick and cut into 3 inch circles for minis with a cookie cutter or glass.
Wrap around form and seal with egg white mixed with a little water. Flare ends slightly.
Heat oil to 350 degrees and fry 2 or 3 at a time until lightly browned.
Remove with tongs and drain on paper towel. Allow to cool a bit before removing form. I hold with tongs gently, and tap against the counter gently to loosen shell.
Shells can be made ahead and kept for several weeks in tightly closed containers with paper towels in between.