SHELLS:

2 1/2 c. all-purpose flour
2 tsp. cocoa
2 tbsp. sugar
4 tbsp. lard, or vegetable shortening, at room temperature
2 tbsp. Marsala wine
Metal cannoli tubes
Oil for frying

FILLING:

1 c. confectioners sugar
6 c. Polly-O Ricotta, well drained
1 1/4 c. candied fruit
2 tsp. vanilla extract
2 oz. semi-sweet chocolate, coarsely chopped
Confectioners sugar

In bowl sift together flour, cocoa and sugar. Cut lard or shortening into it and mix with fingers. Pour in enough Marsala wine to make a firm dough. Knead until smooth and elastic. Wrap in foil and chill 25 minutes.

Meanwhile, prepare filling. In bowl of food processor fitted with metal blade, place sugar, and 1 cup of candied fruit; chop very fine. Alternatively, chop by hand.

Add Ricotta and vanilla extract; process until smooth and creamy. Remove to mixing bowl and stir in chopped chocolate. Divide Ricotta filling into 2 parts. combine one part with cocoa; mix well. Chill mixtures until required.

Roll chilled dough as thin as possible. You may use a pasta machine. Cut sheets of dough into 3-inch squares. Put metal cannoli tube diagonally on each square and bring two corners of dough over to meet in middle. Press to seal.