Cannoli

In a medium bowl, whisk together all-purpose flour, sugar, and salt.

Make a well in the center; add egg, vegetable oil, and Marsala wine.

Stir until a stiff dough forms; knead for 2–3 minutes until smooth and elastic. Wrap in plastic and rest at room temperature for 30 minutes.

Dust a work surface with flour. Roll dough thin (about 1/16 inch), then cut into 3-inch squares using a knife or pastry wheel.

Wrap each square around a greased cannoli tube mold (or wooden dowel), sealing the overlap with a dab of water.

Heat vegetable oil to 350°F in a deep skillet or pot. Working in small batches, fry tubes until golden brown, about 1–2 minutes per side.

Remove with a slotted spoon to paper towels. Cool slightly, then carefully slide tubes off the molds.

In a bowl, combine ricotta cheese, powdered sugar, vanilla extract, and cinnamon; stir until smooth and well blended.

Fold in chocolate chips (or chosen alternative filling ingredient).

Transfer filling to a piping bag fitted with a large round tip.

Pipe filling into both open ends of each shell, filling generously.

Dust filled cannoli with powdered sugar. Serve immediately.