Cannoli originated in the Palermo and Messina areas and were historically prepared as a treat during Carnevale. They’re served year-round, across the world.

For the shells:
2 cups all-purpose flour
1 egg
1 tablespoon vegetable oil
1 tablespoon sugar
1/4 cup red wine
3 tablespoons milk
1 egg white for sealing the edges
vegetable oil for frying
For the ricotta filling:
4 cups ricotta
3/4 cup confectioners sugar or more if you prefer a sweeter filling
dash of cinnamon
confectioners sugar for dusting
semi-sweet chocolate chips roughly chopped (optional)
chopped pistachios (optional)

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