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CANNOLI 
SHELLS:

1/ 4 c. dry sauterne
1 3/4 c. flour
1/2 tsp. salt
2 tbsp. sugar
1/4 tsp. cinnamon
1 egg slightly beaten
2 tbsp. butter or firm butter
1 egg white, beaten
Lard for deep frying

Sift together flour, salt, sugar and cinnamon. Make a well in the center and pour the whole egg into it. Cut butter into pieces and drop into center. Stir with a fork, working out from center until flour is moistened throughout. Sitr in wine, 1 tablespoon at a time, using just enough to keep dough together. Form dough into ball, cover with waxed paper, let stand 15 minutes.

Roll dough out on a floured board to a very thin sheet. Cut into circles 3 1/3 inches in diameter. Stretch circles into ovals using rolling pin. Wrap each oval around a cannoli tube and seal edges with slightly beaten egg whites. Fry two at a time in deep fat heated to 350 degrees, turning once, until light golden brown. Remove from oil, slide shell off tube and drain on paper towel.

FILLING:

1 1/2 lbs. ricotta cheese
1 1/2 c. powdered sugar
2 to 3 tsp. vanilla
Candied fruit or chocolate pieces

Blend all together and stuff into shells. Place on platter for serving and sprinkle with powdered sugar.
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