1. Make the Shells:

• Combine Dry Ingredients: In a large mixing bowl, sift together 2 cups of all-purpose flour, 2 tablespoons of sugar, 1/2 teaspoon of salt, and 2 tablespoons of unsweetened cocoa powder (if desired for chocolate flavor). Mixing well helps ensure even distribution of ingredients.

• Incorporate Butter: Add 3 tablespoons of softened butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. This step creates a flaky texture in the shells.

• Add Wet Ingredients: In a separate small bowl, whisk together 1 large egg and 1/2 cup of white wine or vinegar. Gradually add this mixture to the flour mixture, stirring with a fork until it begins to come together.

• Knead the Dough: Turn the dough out onto a floured surface. Knead gently for about 5-7 minutes, until smooth and elastic. Avoid over-kneading, as this can make the shells tough.

• Rest the Dough: Wrap the dough in plastic wrap and let it rest at room temperature for at least 1 hour. This resting period helps relax the gluten, making the dough easier to roll out.

2. Roll and Cut:

• Prepare Work Surface: After resting, lightly flour your work surface again. Divide the dough into manageable portions (about one-quarter of the dough at a time) to make rolling easier.

• Roll Out Dough: Using a rolling pin, roll the dough as thinly as possible, about 1/8 inch thick. Thin dough results in crispier shells.

• Cut Circles: Use a 4-inch round cutter (or a glass) to cut circles from the rolled dough. You should have about 12 circles. Gather any scraps, re-roll, and cut more circles if necessary.

• Wrap on Tubes: Take a cannoli tube and place a dough circle around it, overlapping the edges slightly. Moisten the edge with a little water to help seal it securely.

3. Fry the Shells:

• Heat Oil: In a deep pan or fryer, heat oil to 350°F (175°C). Use enough oil to submerge the cannoli tubes (about 2-3 inches deep).

• Fry the Cannoli: Carefully lower a few wrapped tubes into the hot oil. Fry for about 2-3 minutes, or until golden brown, turning occasionally to ensure even cooking.

• Cool and Remove: Using tongs or a slotted spoon, remove the fried shells and place them on a paper towel-lined plate to drain excess oil. Allow them to cool for a few minutes before gently sliding them off the tubes. Repeat with remaining dough.

4. Prepare the Filling:

• Drain Ricotta: If using fresh ricotta, make sure it’s well-drained to prevent a watery filling. You can place it in a cheesecloth and let it drain for about 30 minutes if needed.

• Mix Filling Ingredients: In a mixing bowl, combine the 2 cups of ricotta cheese, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract. Use a hand mixer or whisk to blend until smooth and creamy. Taste and adjust sweetness if necessary.

• Add Mix-ins: Gently fold in 1/2 cup of mini chocolate chips or chopped pistachios into the filling for added texture and flavor.

5. Fill the Cannoli:

• Prepare for Filling: Just before serving, ensure the shells are completely cooled and crisp.

• Fill Cannoli: Transfer the ricotta filling into a pastry bag fitted with a large round tip. Alternatively, you can use a spoon to fill each shell. Start from one end and fill until the filling slightly overflows at both ends. This gives a nice presentation.

6. Serve:

• Dust with Sugar: Place the filled cannoli on a serving platter. Dust with powdered sugar for a decorative touch.

• Garnish (Optional): You can dip the ends in additional chocolate chips or crushed pistachios for extra flair.

• Enjoy: Serve immediately for the best texture, or refrigerate for up to an hour before serving. Cannoli are best enjoyed fresh but can be stored in the fridge for a day.