SHELLS:

1 3/4 c. flour
1/2 tsp. salt
2 tbsp. sugar
1 egg, slightly beaten
2 tbsp. firm butter, cut in pieces
1/4 c. dry sauterne
1 egg white, slightly beaten
Shortening for frying

FILLING:

2 lbs. ricotta cheese
1 1/2 c. powdered sugar
4 tsp. vanilla
12 oz. chocolate morsels

Sift flour with salt and sugar. Make a well in the center and place egg and butter in well. Stir with a fork, working from center out to moisten flour mixture. Add wine, 1 tablespoon at a time, until dough begins to cling together. Use hands to form dough into a ball. Cover and let stand for 15 minutes. Roll dough out to 1/16" thick and cut into 3 1/2" circles. Roll a circle into an oval and wrap around a cannoli form, sealing edge with egg white. Fry in deep fat (very hot) about 1 minute until golden. Cool 5 seconds and remove cannoli form. Repeat with all circles.

Combine filling ingredients and fill cannolis (a pastry bag is helpful). Sprinkle them with powdered sugar. 25 servings.