Italian Cannoli

Ingredients:

2 cups all-purpose flour

1/8 teaspoon salt

1 tablespoon granulated sugar

1/2 cup butter or margarine

1 egg, slightly beaten

1/4 cup white wine

Vegetable oil

1 cup ricotta cheese

1 cup mascarpone cheese

3/4 cup sifted confectioners sugar

1 tablespoon amaretto, optional

3 (1 ounce) squares semisweet chocolate, grated and divided

1/4 cup sifted confectioners sugar

Cooking Instructions:

Combine first 3 ingredients in a medium bowl. Cut in butter until mixture resembles coarse meal; stir in beaten egg. Gradually stir in wine, mixing well. Shape dough into a ball; cover and refrigerate 30 minutes. Turn dough out onto a lightly floured surface; roll dough to 1/16 inch thickness. Cut into 3 1/2-inch circles; roll circles into 5-inch ovals with a rolling pin. Place a cannoli form down the lengthwise center of oval, and roll dough around form. Moisten seam with water to seal. Pour oil to a depth of 3 inches into a Dutch oven; heat to 350 degrees F. Fry cannoli shells 1 minute or until golden brown. drain on paper towels, and cool about 5 seconds. Carefully remove cannoli form. Cool shells completely. Thoroughly drain ricotta cheese in a strainer, discarding liquid. Place ricotta cheese in container of an electric blender or food processor, and process until smooth. Combine ricotta, mascarpone cheese, 3/4 cup confectioners sugar, and, if desired, amaretto in a medium mixing bowl; beat at medium speed of an electric mixer until light and fluffy. Fold in 2 grated squares of chocolate; chill 4 hours. Pipe or spoon filling into shells. Sprinkle shells with 1/4 cup confectioners sugar and exposed filling with remaining grated chocolate. Serve immediately.

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