Mix the ricotta, sugar, and chocolate chips. Refrigerate.
In food processor fitted with a metal blade, mix the two flours, lard, sugar, cinnamon and vanilla.
Start the processor on medium speed.
After a few minutes, add the wine.
When the dough is smooth, remove from the food processor and place on a working surface.
Cover dough and let it rest for a few minutes.
Start by shaping the dough in long pieces and then cut into smaller ones.
Keep some flour on the side. Dust the smaller pieces of dough with the flour.
Use a rolling pin to thin the dough (you want the center to be thinner than the sides) and cut in 3”x3” (8x8cm) circles. (You may want to lightly butter the metal tubes).
Brush the egg only on one side of the circle
Place the tube in the middle of the dough. Don’t press the dough against the tubes too much; otherwise it will be difficult to remove them afterward. Don’t’ close it too tight.
Wet the overlapping part with the beaten egg and press on the edges to stick them together.
Heat oil to 350 F (180 C).( best to use a deep fryer)
Fry the shells one at a time for about 45 seconds
After the cannoli shell is fried, remove them from the deep fryer and briefly transfer them onto paper towels on a large plate to drain the excess oil. Remove the rod after they have cooled down
Using a pastry bag, fill the cannoli first from one side and then form the other.
Note: It is best to fill the cannoli shortly before serving. If the cannoli are filled too long in advance, the ricotta filling may wet the shells, and the cannoli might become soft and soggy.
Serving Size 1 Cannoli