from Andrew Ticer and Michael Hudman of Andrew Michaels Italian Kitchen in Memphis, TN
2½ cups flour
¼ cup sugar
3 ounces cold butter
4 ounces (by volume) Marsala
Vegetable oil for frying shells
½ cup pistachios
8 ounces chocolate chips, rough chopped
1 pound whey-based ricotta cheese
¼ cup powdered sugar
1 pinch salt
For cannoli dough, combine flour and sugar in a bowl. Knead butter into flour/sugar mixture with a pastry cutter or two forks until butter is pea-sized.
Make a mound of this mixture and create a well in the center. Pour eggs and Marsala into well and slowly incorporate liquid into flour using a fork. When well incorporated, knead dough until it is uniform. Let sit for 30 minutes.
In a deep pot, heat vegetable oil to 150 degrees.
Roll cannoli dough out on a lightly floured surface, to about 1/8 inch thick. Cut dough into rounds, using a 5-inch round cutter.
Wrap dough rounds around cannoli rings (Note: cannoli rings can be purchased in sets from sites like Amazon or at kitchen stores). Seal edges with a bit of water, if needed. Drop in vegetable oil for three minutes, or until golden brown. Remove from oil and drain shells on paper towels until completely cool.
For filling, toast pistachios in a dry skillet over medium-high heat until fragrant. Once toasted, remove from pan, cool, and chop. Mix in chocolate chips and set aside.
In a food processor, add ricotta cheese, sugar, and salt and pulse. Transfer cheese mixture to a large mixing bowl and fold in nuts and chocolate. Transfer filling to a piping bag and pipe into shells.