Sicilian Pistachio and Ricotta Cannoli

The night before or at least 4 hours before making the cannoli, place the ricotta in a fine-mesh strainer lined with cheesecloth over a bowl. Cover with plastic wrap and refrigerate to drain excess liquid.

In a food processor, pulse 1/2 cup pistachios until finely chopped but not pasty. Set aside.

For the cannoli shells, combine 1 1/2 cups flour, 2 tablespoons granulated sugar, 1/4 teaspoon salt, and 1/2 teaspoon cinnamon in a large bowl.

Add 2 tablespoons cold butter and work it into the flour mixture with your fingertips until it resembles coarse sand.

In a small bowl, whisk together 1/3 cup marsala wine, 1 tablespoon white vinegar, and 1 large egg.

Pour the wet ingredients into the flour mixture and stir until a dough forms. Knead for 2-3 minutes until smooth and elastic.

Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.

Meanwhile, prepare the filling by placing the drained ricotta in a mixing bowl. Add 3/4 cup powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon orange zest.

Beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes.

Fold in 1/3 cup mini chocolate chips and half of the chopped pistachios. Cover and refrigerate until ready to use.

On a lightly floured surface, roll out the dough very thin, about 1/8-inch thickness. Use a 4-inch round cookie cutter to cut circles from the dough.

Heat 4 cups vegetable oil in a heavy-bottomed pot to 350°F (175°C), using a candy/deep-fry thermometer to monitor the temperature.

Wrap each dough circle around a cannoli tube, overlapping the edges and pressing firmly with a dab of egg white to seal.

Carefully lower 2-3 cannoli tubes into the hot oil and fry until golden brown and blistered, about 2-3 minutes, turning occasionally with tongs.

Remove with a slotted spoon and place on paper towels to drain. When cool enough to handle, gently slide the shells off the tubes.

Continue with remaining dough circles, allowing the oil to return to 350°F between batches.

Once all shells are fried and cooled completely, transfer the ricotta filling to a piping bag fitted with a large round tip.

Pipe the filling into each end of the cannoli shells, making sure to fill them completely.

Dip each end of the filled cannoli into the remaining chopped pistachios.

Dust the cannoli with 2 tablespoons powdered sugar using a fine-mesh sieve.

Serve immediately for the crispiest texture, or refrigerate for up to 2 hours before serving.