Cannoli Siciliani

Make the shell dough

Mix the 00 flour, sugar and cocoa powder, then work in the softened butter and Marsala wine until a smooth, firm dough forms.

Rest the dough

Wrap the dough and let it rest so the gluten relaxes and the dough becomes easier to roll thin.

Drain the ricotta

If not already well drained, leave the ricotta in a fine sieve over a bowl in the refrigerator to release excess liquid.

Roll and cut the dough

Roll the dough very thin and cut into circles or squares to wrap around the cannoli tubes.

Wrap and seal the shells

Wrap each piece of dough around a cannoli tube, sealing the overlapping edge with a dab of beaten egg.

Fry the shells

Fry the wrapped shells in hot oil, turning until golden and crisp on all sides, then drain and let cool before sliding off the tubes.

Sweeten the ricotta

Beat the drained ricotta with the powdered sugar until smooth, then fold in the chopped dark chocolate.

Fill just before serving

Pipe the ricotta filling into the cooled shells only right before serving.