3 c. sifted flour
1 tsp. cinnamon
1/4 tsp. salt
2 eggs, well beaten
4 tbsp. Italian red wine
1/4 c. sugar
1 tsp. cocoa, optional
3 tbsp. shortening
1 egg yolk, well beaten

Sift dry ingredients. Cut in shortening with pastry blender until pieces are the size of small peas. Stir in eggs. Blend in wine, one tablespoon at a time, until dough clings together.

Refrigerate several hours. Roll to paper thinness on floured surface. Cut 5- inch circles. Roll around 6-inch stick or cannoli form. Wrap dough so that 1/4-inch of stick or tube protrudes at either end. Seal by brushing with beaten egg yolk.

Fry 2 at a time in deep hot fat (375 degrees) for a minute or until golden brown. Lift with slotted spoon onto paper towel and cool. Remove sticks or tubes gently.

RICOTTA FILLING:

3 c. Ricotta cheese
1/4 tsp. cinnamon
1/4 c. finely chopped citron
1/4 c. semi-sweet chocolate chips
1 1/4 c. confectioners sugar
1 tsp. vanilla extract

Beat Ricotta in large bowl for 1 minute. Add sugar and beat until very light and creamy (5 minutes). Add cinnamon, vanilla, citron, and chocolate chips.

Fill shells. Sprinkle with confectioners sugar. Makes 24.