Sicilian Cannoli with Sweet Ricotta and Pistachios

To make the shells, combine flour, granulated sugar, and cinnamon in a large bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add the Marsala wine, mixing until a dough forms. Knead briefly until smooth, then wrap in plastic wrap and refrigerate for 30 minutes.

Drain the ricotta cheese overnight in a fine-mesh sieve lined with cheesecloth to remove excess moisture. This is crucial for a firm filling.

For the filling, combine the drained ricotta, powdered sugar, and vanilla extract in a bowl. Mix until smooth and creamy. Cover and refrigerate until ready to use.

On a lightly floured surface, roll out the chilled dough very thinly, about 1/16-inch thick. Use a 3-inch round cutter to cut out circles. Re-roll scraps as needed.

Wrap each dough circle around a cannoli tube, overlapping the edges slightly. Brush the overlapping edge with egg white to seal. Heat vegetable oil in a deep pot to 350°F/175°C.

Fry the cannoli shells, 2-3 at a time, for 1-2 minutes, or until golden brown and bubbly. Carefully remove with tongs and place on paper towels to drain. Once cool enough to handle, gently slide the shells off the cannoli tubes.

Just before serving, spoon or pipe the sweet ricotta filling into each cooled cannoli shell. Dip the ends of the filled cannoli into the chopped pistachios for garnish.

Dust lightly with additional powdered sugar, if desired, and serve immediately.