Ingredients for the filling
2 2/3 to 3 cups ricotta cheese
1/2 cup granulated sugar
1/4 cup mini dark chocolate chips, plus more for serving
Ingredients for the dough
1 1/2 cups all-purpose fl our
2 tbsp. granulated sugar
1 tbsp. unsweetened cocoa powder
Pinch of salt
1 medium egg
2 1/2 tbsp butter, melted
1/4 cup dry white wine
1 large egg yolk, beaten
Vegetable oil, for frying
Powdered sugar, for dusting
To make the ricotta filling, place the ricotta cheese in a sieve over a medium bowl and refrigerate for 24 hours. (It has to drain as long as possible to remove excess moisture.) Remove the ricotta from the fridge and, using a spatula over another medium bowl, push the ricotta through the sieve into the bowl (this helps make it nice and creamy). Add the granulated sugar a little at a time and combine. Test the cheese for sweetness; add more if needed. Fold in the chocolate chips. Place the filling in a pastry bag with a large tip.
To make the cannoli dough, whisk together the fl our, granulated sugar, cocoa powder and salt in a large bowl. Make a well in the center and add the egg and butter, mixing the ingredients together with a fork. Slowly add the wine and mix to combine, starting with a fork and then using your hands until you have a compact dough. Place the dough on a work surface and cover it with a clean tea towel. Let the dough rest for 30 minutes.
Roll the dough into flat, 1/8-inch-thick circles. Wrap the circles around cannoli cylinders.
Fill a large pot with 2 to 3 inches vegetable oil. Bring the oil to 330°F, and fry the cannoli 2 or 3 at a time, turning a few times until the pastry has swelled and is golden in color, 2 to 3 minutes. Transfer the cannoli to a plate lined with paper towels to drain. Once the cannoli are cool, gently remove the cylinders.
Fill the cannoli with the ricotta filling. Dust them with the powdered sugar and top them with additional chocolate chips. Serve immediately.