Cannoli

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Line a large strainer with cheesecloth. Place the strainer over a bowl. Scrape the ricotta into the strainer and cover with a piece of plastic wrap and a small plate. Weight the plate with a heavy can. Let the ricotta drain in the refrigerator for several hours, or overnight..

Step 2

In the large bowl of an electric mixer, combine the flour, sugar, cocoa, cinnamon, and salt.

Step 3

Stir in the oil and enough wine to make a soft dough.

Step 4

Turn the dough out onto a lightly floured surface and knead it until smooth and well blended, abut 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest at room temperature for at least 30 minutes.

Step 5

Cut the dough into 4 pieces. Roll a piece so that it's 4 inches wide and thin enough to see your hand through. Measure the length of your cannoli tubes. Cut the strip of dough crosswise into pieces about 1 each shorter. Continue rolling out the remainder of the dough.

Step 6

Oil the cannoli tubes. Place a cannoli tube on one piece of dough at an angle, from corner to corner. Fold the two other corners of the dough around the tube, being careful not to stretch the dough or pull it tightly.

Step 7

Dab a little of 1 egg white, beaten on the dough where the edges overlap. Avoid getting the egg white on the tube, or the cannoli will stick to it. Press the overlap to seal. Repeat with the remaining dough.

Step 8

Line a baking pan with paper towels.

Step 9

Fry tube in vegetable oil until golden brown, for about 2 minutes, turning so they brown evenly.

Step 10

While they are still hot, carefully slide the cannoli shells from the tubes: Grasp each tube with a pot holder and pull the cannoli shell off the tube with a pair of tongs, or with your hand, protected by an oven mitt or towel. Cool the shells completely on the paper towels.